• Black Facebook Icon
    • Black Instagram Icon
    • Black Twitter Icon
    • Black Pinterest Icon
    • Black YouTube Icon

    Follow me

    About Sam Sam But Different

    Sam Sam But Different is my blog which showcases all of my current work. I have selected this platform to display my love for gin and passion for travel. I am a qualified journalist with magazine and digital writing experience, over 12 years in the modeling industry and have traveled extensively 

      Tanqueray gin sorbet

      January 17, 2018

      Since it has been so sweltering hot here in Joburg, I decided that it was about time that I started looking at other ways to use gin that might help cool me down. I had already baked the gin loaf and the rhubarb gin cupcakes so I considered what else was out there.

      Of course! Sorbet! (Full recipe and instructions below)

      I was super excited for this idea, not only because it was going to be fun to make but also because this time around, I knew I wasn’t going to be cooking off all of the alcohol. The time had come to make an adult treat!

      I began by looking at which gin I wanted to use. I opted for Tanqueray in particular because it has very few botanicals which meant that it would have more of a chance of mixing nicely with different fruits.

      For the fruit I opted to use what was starting to get overripe and wrinkly – in this instance it was two bananas and two kiwis. I also knew the kiwi would add a tartness that would make it taste delicious.

      The process was rather simple – all you need really is a blender of sorts.

      I began by chopping up the fruit into pieces that I would then blend.

      Once they were fairly smooth, I added two shots of gin and blended it some more.

      Then in place of a simple syrup (sugar and water are the final ingredients in sorbet) I opted to use tonic water which is already quite high in sugar. This you would need to add to taste – I ended up using about three double shots of it. I gave it a final blend, poured it into a metal cake tin and popped it in the freezer for a few hours.

      Once it was frozen, it was time for the final taste test and man was it potent. I enjoyed this summer treat and will definitely give it a bash with different ingredients and gins to see what else I can come up with!

       

      Ingredients

      1 – 2 fresh kiwis (depending on how tart you want it)

      1 – 2 fresh bananas (depending on how much banana flavour you want)

      A double shot of Tanqueray gin

      2 – 3 double shots of tonic water

       

      Instructions

      Simply blend all of the items together in the above order and pour into a metal tin.

      Freeze until solid and serve!  

       

       

       

       

      Share on Facebook
      Share on Twitter
      Please reload

      The future of Gin in South Africa

      January 30, 2019

      The Gin Queen 2019

      January 22, 2019

      1/15
      Please reload

      You Might Also Like: