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.