Lime Sorbet

The folks on my street are very sociable and as part of the annual round there’s a Halloween party. This year it was actually a Mexican day of the dead party and  I decided  to make a lime sorbet.

I toyed with the idea of adding mint and alcohol, or possibly chilli but in the end just went for a pure lime flavour. With this recipe I tried to get as much of the flavour from the zest as possible:

Mixture for a 1/2 gallon freezer:

  • 500g white granulated sugar
  • Grate the zest of approx 25 limes into the sugar
  • Add 500ml recently boiled water. Allow to cool and mix occasionally to ensure the sugar is completely dissolved.
  • Squeeze the limes into the cooled mix, making up to a total volume of approx 1.6L. I used about 25 limes.
  • Pour the mix through a sieve to remove all the zest, pips and juicy bits
  • Crank! it took about 20min on a cold October

The end result was lovely and zingy. The sugar content was low enough to make it freeze to a decent consistency out of the can, but also not to require too much thawing after a night in the freezer to be ready to serve.

Next time I think I’ll get the saccharometer out to check the baume level (just out of academic interest).

I can easily imagine this sorbet as a palate refresher between courses of a meal. Similarly it’s be a good base recipe to which other flavours could be  added.

 

Dr Big D

As the ice cream doctor, Big D is the scientist among us, obsessing over the chemical properties of ingredients and the balance of sugar/fat/ice ratios. His experimental drive brings exciting and challenging new flavours to our bowls.

Big D has a 2-quart and a 6-quart freezer. His 2-quart freezer is particularly unique with it’s iron bar for a crank, which he built after breaking the old one in determination to make the perfect ice cream.

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