By Patisserie & Sweets Chef, Georgina Leech
1/2 pint water
11 oz caster sugar
Juice of 2 lemons
400 ml tonic
250 ml of gin
10 gelatine leaves
Pour water & sugar into a saucepan. Simmer for 5 minutes
Pour into a jug. Add lemon juice, gin and tonic so it reaches 2 pint
Soften gelatine then stir it into 2 fl oz of hot water. Stir into gin mixture
Pour into moulds to set over night.
In the restaurant, Georgina serves with homemade lemon sorbet.. delicious!