Gin Fizz slushie

Serves 6 Prep time 15 mins, cook 10 mins (plus cooling, chilling)

Call it a soft sorbet if you will, but we think of it as a very grown-up slushie.

Combine glucose and 450ml water in a saucepan and stir over medium heat to dissolve. Add sugar syrup, cool completely, add juice and gin, refrigerate until chilled, then churn in an ice-cream machine. Garnish with rose petals and serve with a drop or two of rosewater and extra gin to taste.