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Gin Fizz slushie

Australian Gourmet Traveller recipe for Gin Fizz slushie

By Lisa Featherby
  • 15 mins preparation
  • 10 mins cooking plus cooling, chilling
  • Serves 6
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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.


  • 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


  • 1
    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.