VIRGIN RUSSIAN DONKEY

Okay, the Moscow mule is one of the great summertime drinks to soothe the beast from the beating sun … and ‘Donkey!’ is the catch-cry in Gordon Ramsay kitchens for anyone who trips in front of the blond-haired assassin. This sorbet is a tribute to all who have fallen, and to those hot summer nights. You could well remove the nip of vodka — but since when does a little nip count… or even the first nip count?

MAKES ENOUGH FOR 8 ADULTS TO ADD TO COCKTAILS ON A SUMMER’S DAY, OR TO SOOTHE ONE SUNBURNT FOOL

200 ml (7 fl oz) lime juice

160 g (5½ oz) caster (superfine) sugar

35 g (1¼ oz) dextrose monohydrate

5 g (¹/₈ oz) gelatine sheets

2 cm (¾ inch) chunk of fresh ginger, peeled and finely grated

30 ml (1 fl oz) vodka

Warm the lime juice with 260 ml (9¼ fl oz) of water. Combine the sugar and dextrose and whisk into the lime mixture.

Soak the gelatine in cold water for 5 minutes, or until soft and pliable. Remove from the water, squeeze out the excess liquid and add the gelatine to the warm liquid. Stir in the ginger, followed by the vodka.

Cool in a bowl over ice, before churning in your ice-cream machine, as per the manufacturer’s instructions.

The sorbet will keep in the freezer for up to 4 weeks.