Gin & tonic sorbet

100 g sugar
100 ml water
120 ml pHenomenal TONIC syrup
35 ml lemon juice, organic, freshly squeezed
130 ml Gin-Sul
Orange peel, organic
3 stalks of mint leaves

Carefully dissolve the sugar in water, pHenomenal TONIC syrup, mint and chopped orange peel until boiling.
Cool the resulting syrup down to fridge temperature, add the gin-sul and pour through a sieve into your fully automatic ice cream machine – or a sealable plastic bowl.
In the latter case, freeze this bowl, stirring thoroughly once an hour.

Variation: Omit the orange zest and replace half of the water with salad(!) cucumber juice. Goes well with Henrick’s ginbut it doesn’t have to be.