Blueberry, lime and vodka sorbet
I find myself with some rather dashing blueberries, a bowl of ‘sorry for themselves’ limes with amour plating instead of fresh zesty skins. My mind fritters back to a bygone age (last summer) when both were rich in taste and texture not to mention plentiful. The robes of the perfect, dainty little purply grey orbs have a luxurious heir of regal purple velvet. Their flavour is that of reassuring wholesomeness but likely they were tired from being flown around the globe a few times before arriving in my kitchen. They were pleasantly perky enough in texture and their antioxidant pigment could prove to be a salve for the self-scorn of many, caused by recent over indulgence.
A swift and sexy, little sorbet therefore comes to mind. No cooking, no cream, eggs or sugar for that matter. No point some may say? I couldn’t possibly comment. If you’re on some faddy-facile-post-binge diet, or just feel the need to cut down? This, to my mind, is easy, swift and downright good for us?
The berries were gifted as ‘surplus to requirement’ so into the whizzer they went with the juice of untold shady limes, a very decent ‘splosh’ of maple syrup (which could be omitted) and a not so decent splash of vodka. Other booze works too but regrettably not too much of it. Alcohol doesn’t freeze so it’s used as a texture thing, echo a texture thing….. echo a texture thing. No! it is a texture thing.
Without the vodka kick it’s still a grand thing but there merest hint of vodka makes this a very grown up affair particularly once it is dressed with the boozy lime zest. Veritably combined with the juice of the originally shabby looking limes, the taste was lifted from incredible to stratospheric, which is cheered further by the vodka and zest if using.
Whizz the lot together, I may have mentioned it was easy? The lime reacts with the berries and starts to ‘set’.
Wallop the very exceptional puree-esque gloup into an ice cream machine, if you have one, and process. Alternatively: the scratch and scrape method. Once every hour or so scratch the frosting edges, of said blueberry gloup, from your chosen vessel to stave the ‘sorbet’ from setting like a brick. The more malleable sorbet-mulch affect is easily achieved with a little elbow grease, or better still a stick blender if it all gets too much for you?
As shown, I strained the puree and froze part of it into some ice-cubes but found the texture is ‘more sorbet’ and bettered by including the ‘bits’ or should I say fibre?
Alternatively set the gloup on a shallow baking sheet or ice-cube bags / trays and whizz frozen broken shards or ice cubes in a food processor. Another option is to bash the lot into submission in a couple of polythene bags with the aid of a rolling-pin. Substance over style if ever there was, but it works nonetheless.
The slithers of zest were left to reside in a vodka, lime juice and icing sugar bath, strain some of the liquid into your mix once blitzed. If you are time short 1 minute in the microwave on a low setting helps it to get it wriggle on. Note: If you’re not on the wagon add a dash of vermouth to any remaining juice, shake over some ice and indulge in a martini as a chefs perk (or indeed a Tea Boy perk in this instance)?
The grace and flavour is evocative of summer and gifts the subconscious with its essence of summer driven goodness if nothing else.
Maybe give it a bash?