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Lime Sorbet
This is one that we got off allrecipes.com. Unfortunately, we misread
the recipe, but we think that our version is much nicer!!
Ingredients
1 cup or 250 ml sugar
3/4 cup or 200 ml lime juice
6 tablespoons lemon juice
1 big or 2 small egg whites
3/4 cup or 200 ml water
A squeezy bottle of lime juice from the supermarket works fine, real
limes cost too much where we live.
Method
Heat the water and sugar, stirring until all the sugar has dissolved.
Cool thoroughly before adding the rest of the ingredients, so that the
volatile citrus flavours and essences don't disappear. Then chuck the
mixture into the ice cream maker.
The resulting sorbet is soft, thanks to the the egg white, with a very
intense flavour. You will only want about 2 eggcups full per serve at
the most, because the flavour is so strong. It is tart enough to
reasonably be called a palate cleanser, if you want to go snobby, and
have a 'palate cleanser' before or after a main course.
An experimental extra to try is to grate a bit of the zest off the
lemon with the finest grater you have, and either add it to the ice
cream, or dust it over the served ice cream.
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