Monday, August 15, 2011
Lime Sherbet and Lime Sorbet
From the kitchen of One Perfect Bite...The Silver Fox and one of our grandsons share a love of green desserts. The little one adores mint and pistachio, while his grandfather is inordinately fond of the tart lime variety. The last two weeks have been packed with fun and laughter and lots of good food, but for one reason or another a lime dessert never made it to the table. Things are beginning to quiet down now, and I thought this would be a good time to make a treat or two specifically for the Silver Fox. He requested a lime milk shake, but in order to make one I needed lime sherbet. What we have in our stores is not worthy of the name, so the first step in making the milk shake was to make lime sherbet. Sherbet is like a sorbet to which milk or cream is added. Both are really easy to make, especially if you have an ice cream freezer. I'm including recipes for both of them today and tomorrow I plan to feature the milk shake that Bob so enjoys. I use fresh key lime juice to make both these ices, but that is only because I can buy it at the Hispanic grocery I frequent. I have, by the way, been known to use commercially bottled juice, and while it works well in these recipes, I do find it has a slightly more metallic taste than the fresh juice. Lovers of the not so sweet usually love these ices. I think some of you might too. Here's how they are made.
Lime Sherbet ...from the kitchen of One Perfect Bite
3 teaspoons lime zest
3/4 cup lime juice
3 cups half and half
3/4 cup sugar
1) Zest and juice limes.
2) Combine zest and juice with half and half, and sugar.
3) Pour mixture into ice cream maker and process according to manufacturer's directions.
4) When frozen thick, serve right away or transfer to plastic container and place in freezer until ready to serve. Yield: 6 to 8 servings.
Lime Sorbet...from the kitchen of One Perfect Bite
2 Cups sugar
2 Cups water
1-1/2 cups lime juice (about 12 limes)
1 tablespoon finely grated lime zest
1) Mix water and sugar in a saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 to 5 minutes. Cool completely.
2) While simple syrup is cooking, begin squeezing lime juice. Strain juice to remove pulp. Add zest to juice. Refrigerate until simple syrup cools.
3) Combine juice and syrup in ice cream maker and process, using manufacturers directions, until frozen. This can take up to an hour. Transfer sorbet to an airtight container and freeze for at least 2 hours to harden. Yield: 6 to 8 servings.
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You might also enjoy these recipes:
Tropical Summer Sherbet in Orange Shells - The Daily Dish
Limoncello Mint Sorbet - Culinary Cory
Valencia Orange Sherbet- Cooking By the Seat of My Pants
Root Beer Sherbet - Big Red Kitchen
Blackberry Sherbet - Moogie and Pap
This post is being linked to:
Smiling Sally - Blue Monday