New spirit-infused ice creams hit Manchester for the sunny season

SAM | 27th June 2018

From long, lazy weekends in the sun, a perfect picnic in the park, or maybe a tipple or two after work, there are plenty of things that represent everything we love about these summer days.

 

But what is better than a lip-smackingly delicious ice cream combined with the unmistakable tastes of your favourite spirits?

 

Thanks to a new partnership between Baileys, Gordon’s and Smirnoff – and Manchester ice cream supremos Ginger’s Comfort Emporium – you can enjoy exactly that, with a limited edition collection of alcohol-infused ice creams and sorbets.

 

The range of ingenious treats have been created to match much-loved ice cream recipes with the distinctive taste of some of the UK’s best-loved spirits – meaning you’ll enjoy summery deliciousness in every single lick!

 

There’s an indulgent Baileys Ice Cream, a zingy delicious Smirnoff & Blueberry Ice Cream and Gordon’s, Cucumber, Mint & Honey Sorbet. Mmmmmm…

 

Claire Kelsey, founder of GInger’s Comfort Emporium, explains:  “These are tastes and flavours that lend themselves extremely well to the sheer indulgence of our ice creams and sorbets. We’re expecting them to be hugely popular this summer.”

 

You might want to get them while you can given that these are limited editions. However, If you fancy creating your own version at home, why not try this recipe for refreshingly sweet summer treat:

 

Gordon’s, cucumber, mint & honey sorbet (0.3 units per scoop)
Ingredients:

 

500ml water

200g honey

4 bushy stalks of fresh mint

1 large cucumber, half peeled

5 tablespoons Gordon’s London Dry Gin

4-5 tablespoons lemon juice

 

Method:

  1. Bring the honey, mint and water to a simmer to make a syrup, then turn off heat
  2. Put the cucumber in a blender and blend until very pulpy and watery – 2/3 minutes
  3. Combine the syrup and cucumber
  4. Pass through a sieve to remove the fibres
  5. Add the gin and lemon juice to taste
  6. Churn in an ice cream machine.