Gin and tonic sorbet with cucumber

Sorbet

• 100 g sugar
• 200 g tonic water
• 200 g tonic water, frozen into ice cubes
• 325 g cucumber, peeled and cut into pieces (2 cm)
• 25 g lemon juice
• 70 g gin

Lemon and mint tuile

• 50 g blanched almonds
• 30 g unsalted butter
• 80 g caster sugar
• 50 g plain flour
• 2 egg whites
• 1 lemon, zest only, no white pith
• 1 sprig fresh mint, leaves only
• 1 pinch salt