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Gin Fizz slushie

Call it a soft sorbet if you will, but we think of it as a very grown-up slushie.

You'll need

80 gm liquid glucose 450 ml sugar syrup (see note) 300 ml lemon or lime juice 40 ml gin, plus extra to serve To serve: organic rose petals and 1-2 drops rosewater


  • 01
  • Combine glucose and 450ml water in a saucepan and stir over medium heat to dissolve. Add sugar syrup, cool completely, add juice and gin, refrigerate until chilled, then churn in an ice-cream machine. Garnish with rose petals and serve with a drop or two of rosewater and extra gin to taste.

Note To make sugar syrup, combine equal parts caster sugar and water in a saucepan over medium heat, stir to dissolve sugar, bring just to the boil, then cool.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Mar 2011

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