Blog

Gin Tuesdays

We all love GIN. It’s THE spirit of the moment. That is why Freedom Ski have collaborated with Slingsby Gin to present #Slingsbyontheslopes.

Even more exciting that it has coordinated with our ’15 Years of Freedom’.

Every week of the season we are throwing our guests a ‘Gala Dinner’ showcasing our chef’s skills and bespoke menus incorporating Slingsby Gin.

For those of you who are unable to come and celebrate with us, we thought it was only fair to share with you some of our creations. So let’s raise a glass to Matt & John, our fantastic in chalet chef’s who have curated some recipes for you to follow at home.

First up…

Apple and Slingsby Gin Sorbet with Cucumber, Crème Fraiche and Rosemary.

 

Recipe

500g apple sorbet

225g sugar

3 tbsp Slingsby gin

The peal of half a cucumber

 

To Garnish

40% fat crème fraiche

½ cucumber (peeled, cored and diced)

The juice of half a lime

Rosemary infused rapeseed oil

 

Method

For the Apple and Slingsby Gin sorbet.

Combine all of the ingredients in a food processor and blend on high speed for 1 minute.

Once blended, pass the mixture through a fine sieve into a saucepan.

Heat the mixture on a medium to high heat, stirring gently till the mixture starts to boil.

Take the pan off the heat and allow to cool.

Once the mixture has cooled, place into a container and refrigerate for 1 hour.

Take the sorbet mixture out of the fridge and churn in an ice cream machine for about an hour.

When the sorbet has set, store in an air tight container in the freezer for at least 6 hours before use.

 

To Finish

Place a tablespoon of good quality crème fraiche into the bottom of a chilled bowl.

Using an ice cream scoop make a ball of Apple and Slingsby Gin sorbet and place it on top of the crème fraiche.

Mix the lime juice and cucumber together and spoon around a teaspoon full on top of the sorbet.

Finish with a drizzle of rosemary oil.

 

To conclude… a little intro to the curators; Matt & John…

Matt and John are two chefs with a lot in common, they are both doing their second season with Freedom Ski, they both come from South Wales, but more importantly they both share the same passion and philosophy when it comes to food. Quality ingredients cooked with respect, it really is that simple. “That’s why we use Slingsby gin in our cooking” says Matt,

“It’s a top Quality gin that lends itself well to food. Made by people who share the same passion and philosophy as we do”.

Contact us to find out more on info@freedomski.co.uk