Caroline and Robin Weir published their first book on ice cream 12 years ago and it was regarded by home cooks and professional chefs as a bible. They have now brought out their second major publication Ice creams, Sorbets & Gelati — The Definitive Guide (Grub Street Press, £25) which builds on the framework of the first book, and embraces recent research and new recipes. This recipe, which works as well for gin as for vodka, comes from this superb new book.

YOU WILL NEED 8 tbspns vodka 500ml (16 fl oz) sugar syrup. This is made by boiling 1pt (1/2 litre) water to which you add half a kilo (12oz) sugar, then stir over moderate heat until sugar has dissolved. Cool and use as required 375 ml (12 fl oz) tonic water Juice of one lemon — strained.

METHOD Combine the vodka, sugar syrup, tonic water and strained lemon juice.

Stir, taste and add a little additional lemon juice if preferred.

Cover and chill in the fridge.

If you are lucky enough to own an ice cream maker, pour into container and churn until it is ready to eat. Note, however, that any ices or sorbets to which alcohol has been added will be slightly slushier than other recipes as alcohol doesn’t freeze.

In the absence of an ice cream making machine, pour the chilled mixture into a strong polypropylene container 23 x 16 x 8cm (9 x 6 x 3 inches), cover and place in the coldest part of the freezer.

After 1 to 1½ hours, the mix should have frozen round the sides and base, with a soft slush in centre. Remove from freezer and beat for a few seconds with a sturdy electric hand beater until the mixture forms a uniform slush, or quickly process in a food processor to a uniform slush.

Repeat this process at least twice more at intervals of an hour. After the third beating, it should be firm enough to serve.

Try pouring just a drop of grenadine over the sorbet before serving, to enhance its appearance.