- Place sugar and 1 ½ cups of water in a saucepan and bring to the boil, stirring to dissolve sugar. Once dissolved, boil for 2 minutes then remove from heat and cool.
- Add gin, tonic, zests, and juices
- Pour into a 1 litre freezer-proof container and freeze for 6-8 hours. Tip into a bowl and mix with a fork to break up ice and zests. Return to container and freeze again. When almost frozen repeat process, then whisk eggwhite for about 20 seconds until frothy and stir through crush and freeze until frozen.
- To serve, scrape crush into chilled glasses and garnish with extra lemon and lime zests.
For more delicious Naughty and Ice recipes, including Bellini Sorbet and Cherry Ripple Ice Cream, pick up a copy of marie claire’s February issue!