April 22, 2008

Lime sorbet



Sorbet is a frozen dessert made from sweetened water flavored with iced fruit (typically juice or puree), chocolate, wine, and/or liqueur. Its Italian counterpart is called granita, is also common but is crunchier than a sorbet which is due to the difference in the freezing process (wiki). Lime sorbet is a simple but tasty dessert that can be served especially after a filling meal. Its a refreshing frozen treat which will feel yummy in your tummy. You wont feel guilty to have a serving because it is not as rich as ice-cream or other creamy desserts. It is slightly tangy, kind of tastes like smooth frozen lemonade, really light and easy to prepare. With just a few ingredients which are commonly available, it doesnt strain your pocket. The only work is to chop the freezing mixture at intervals, to achieve a smooth consistency. If you have an ice-cream maker, it will be easier- just pop it in the freezer and enjoy the smooth sorbet when ready. It will cool you off in summer months!

Recipe (Serves 4) :

Granulated sugar - 1 1/4 cups
Water - 2 1/2 cups
Grated rind - of 1 lime
Lime juice - 3/4 cup, freshly squeezed
Lemon juice - 1-2 tbsp, freshly squeezed
Confectioner's sugar, to taste
Slivers of lime rind, to decorate

Method:

In a small heavy pan, dissolve the granulated sugar in the water, without stirring, over medium heat.

When the sugar has dissolved, boil for 5-6 minutes.

Remove from the heat and leave to cool.

Combine the cooled sugar syrup with the lime rind and juice in a measuring jug (cup) or bowl.

Stir well, taste and adjust the flavour by adding lemon juice and some icing sugar, if necessary. Do not oversweeten.

Pour the mixture into a freezer container and freezer for about 3 hours until softly set.

Remove from the container and chop roughly into 3" pieces.

Place in a food processor and process until smooth.

Return the mixture to the freezer container and freezer again until set.

Repeat this freezing and chopping process two or three times, until a smooth consistency is obtained.

Alternatively, use an ice cream maker to freezer the mixture, following the manufacturer's instructions.

Transfer the sorbet to the refrigerator about 20-30 minutes, before serving to soften slightly.

Serve in scoops, decorated with slivers of lime rind.

Source: Desserts 500 delicious recipes, Edited by Ann Kay.

Tips:

  1. I didn't have to add any lemon juice or icing sugar. The initial mixture was just right for me.
  2. Instead of processing in the food processor, I just shook the container roughly for a minute each time (while softly set) and chopped with a fork (when frozen) to smoothen the sorbet.
  3. I think the recipe would serve 6 or more.

2 comments:

Passionate baker...& beyond said...

Hi JZ...found you at Ben's. This is a neat recipe & so well explained. Welcome to this mad world of bloggers. Cheers Deeba

JZ @ Tasty treats said...

Thanks Deeba!