Hannah Macmillan, a bartender from Gin71 in Glasgow, looks to reduce waste with her simple sorbet cocktails made at home.
Words by Hannah Macmillan, Gin71
Creating drinks at home can definitely be challenging, especially when your usual spirits and ingredients aren't available to you. Popping down to the shop to pick something up isn't an option right now, and fresh produce is often scarce.
With this in mind, I've been focussed on creating simple drinks with few ingredients, as well as trying to minimise food waste along the way. My solution? Sorbet. I've been freezing any fruit that may not have been used up (berries in particular) and using honey and gin to make a delicious boozy treat. Although I prefer to use honey, this is easily replaced with sugar syrup if that's all there is to hand. Similarly, the spirit is interchangeable - I've tried with gin, vodka and rum, all of which work equally well.
This sorbet can then be topped with fizz, tonic or any other mixer, or used as a base for cocktails. This is especially handy if, like me, you find yourself running out of ice all too often.
The best thing about this idea is the versatility - it can be tailored to preference at every step. The fruit, spirit and mix can all be adapted depending on what you like, and it leaves loads of room for creativity.
Method for strawberry gin sorbet:
Wash and hull a punnet of strawberries and freeze
Once frozen, blitz with 100ml of honey, 100ml of dry gin (plus a splash for luck) and a splash of water depending on your consistency. Freeze and done!