During distillation, Sipsmith places lemon and lime peels in the vapour chamber, shaping the bright profile of Lemon Sherbet Gin. The recipe also brings lemon myrtle, lavender and yuzu together with juniper, coriander and orris root, which provide the familiar gin structure. It carries 40% ABV, and the producer presents it as a citrus-led release rather than a sweet liqueur. The name points to the nostalgic inspiration; the liquid remains botanical and dry enough for a long drink.

Citrus · Floral · Herbal

The distillery describes a tangy, floral nose, followed by a smooth and zesty palate. Lemon myrtle and the citrus peels give the first impression its sherbet-like brightness, while yuzu lends a rounded aromatic edge. Juniper and coriander bring a more classical backbone, and lavender provides a gentle floral note that comes through toward the finish. Orris root supports the blend and helps connect the citrus with the softer herbal aromas. The finish is lightly floral rather than sugary.

Sipsmith recommends serving Lemon Sherbet Gin with Mediterranean tonic and a lemon twist. Pour 5 cl over clear ice in a balloon glass, add about 12 cl tonic and stir gently. Express the lemon oils above the glass, then place the twist inside; a few lavender flowers can sit on a small plate beside the glass as a visual echo of the gin's floral note. The tonic should be cold, and no syrup is needed.

This serve keeps the citrus lively without hiding the botanical base. As the ice melts, the opening lemon becomes softer and the juniper, coriander and lavender are easier to notice. The gin also suits a simple sour, but the G&T is the clearest introduction to its balance of lemon, yuzu and floral detail. Lemon Sherbet is a seasonal sweet-shop reference translated into a gin, not a dessert drink: its appeal rests on fresh citrus, a measured floral note and a clean finish.