Lime sorbet – licensed to chill.
This afternoon, a bank holiday in the UK gave a me a chance to return to a couple basics, almost staples here at Ice Cream Towers.
Sometimes, plain and simple are perfection.
So this afternoon vodka and lemons were made into a very decent batch of limoncello.
8 limes were swiftly converted to a delightful lime sorbet. ( Lime’n’cello is also popular here )
The light fragrant texture of this sorbet is so lovely I do urge you to try.
You don’t need an ice cream machine, they certainly save time and lighten the texture by beating air into the freezing mixture. A keen and enthusiastic beating by hand during the freezing process or an occasional visit for the setting sorbet or ice cream to a food processor during the freezing process give comparable results and as such a suitable freezer container and a fork are the only equipment required.
I had some 50/50 stock syrup chilling from making the limoncello.
Make a fresh batch from:
1 cup water
1 cup sugar
You will also need:
2 tablespoons glucose syrup
1 cup freshly squeezed lime juice
2 teaspoons of lime zest, unwaxed and washed, (organic if you can).
In a pan, dissolve the sugar in the water over a low heat. Remove and cool the stock syrup mixture to room temperature, then stir in the juice, syrup and zest which contains an essential oil which deteriorates when heated.
The oil adds a fragrant perfume note to the finished sorbet.
Chill the mixture and then process in an ice cream maker. Store or serve. It really is as simple as that.
Serve with a little freshly grated zest and a twist of lime for an exquisitely refreshing pre dessert – you are then licensed to chill and thrill.
Easy peasy lemon/lime squeezy!