200g caster sugar
1 tablespoon liquid glucose
100ml Plymouth Gin
550ml tonic water
juice & zest of 2 limes
1 egg white
Put the sugar and water into a saucepan. Heat through, enough to dissolve all the sugar. Add the glucose and tonic water and chill in the fridge.
When cold, add the juice and zest of the limes and the gin. Pour into a 2litre ice cream container and place in the freezer until slushy - about three hours.
Stir through thoroughly with a fork or whisk to break up all the ice particles and return to the freezer for a further hour. Stir through for a second time, making sure all the ice particles are broken down. Return to the freezer. Freeze for a further hour, repeat the process and fold in a stiffly beaten egg white. Freeze until set.
Spoon into chilled glasses or... ball onto a freshly poured Gin and Tonic and serve.