Chillin' with Icy Desserts for Mother's Day

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Happy Mother's Day. Another year has passed, and we've all lived to tell the tale. I hope you have a wonderful day and are surrounded by a doting and appreciative family, who truly know your worth. If they don't, we do. I've closed my kitchen for the day, so while I have no new recipes to share with you, I do have two older recipes that will be making an encore appearance in this post. Both are cold, lime based desserts that I think you'll enjoy as much as I do. They are perfect for chillin' on a warm spring day. Here are the recipes.

                                                                   Key Lime Sherbet

Ingredients:
3 cups water
1-1/4 cups sugar, divided use
3/4 cup light corn syrup
2/3 cup key lime juice, strained
2 to 3 drops green food coloring (optional)
2 egg whites
Salt

Directions:
1) Place water, 1 cup sugar and corn syrup in a 2-quart saucepan. Bring to a boil, over high heat, stirring until sugar dissolves. Reduce heat; continue to boil for 5 minutes. Set aside; cool to room temperature.
2) Stir in lime juice and food coloring, if using. Pour into a shallow metal pan. Place pan in the freezer and freeze until solid throughout. Place bowl and beaters of an electric mixer in the freezer as well.
3) Remove pan from freezer. Quickly break up lime mixture with a wooden spoon; turn into frozen mixer bowl. Beat with frozen beaters at low speed, just until mixture is lump free. Remove bowl containing lime mixture from stand and transfer immediately to the freezer. Return beaters to freezer as well. Refreeze.
4) When the mixture is refrozen, place egg whites in a small mixing bowl. Add a pinch of salt; beat until slightly thickened. Add reserved 1/4 cup sugar and beat until egg whites hold their shape. Set aside.
5) Remove lime mixture from freezer, Break up with a wooden spoon. Beat with chilled beaters until just smooth. With mixer set to low speed, beat in egg whites only until just incorporated. Immediately return bowl to freezer. Refreeze, folding gently from bottom to top, two or three times during freezing process. Serve firm. Yield: 6 cups.

                                                                  Cold Lime Souffle

Ingredients:
5 large eggs, separated
1 cup granulated sugar + sugar for coating extensions
2 teaspoons finely grated lime zest + additional zest for garnish
3/4 cup lime juice, strained
1 tablespoon (1 envelope) powdered gelatin
1-1/4 cups heavy cream, lightly whipped
3 tablespoons confectioners' sugar
1 cup heavy cream

Directions:
1) Cut four strips of parchment paper or aluminum foil to fit around four 8-ounce baking cups. Fold each strip in half lengthwise. Tie strips around souffle cups to extend the height of each by 1-1/2 inch. Brush extensions generously with melted butter. Sprinkle with sugar to coat, tapping out excess. Set aside
2) Combine egg yolks, 1 cup sugar and lime zest in a medium bowl. Beat with an electric mixer until the mixture is thick and pale, about 3 minutes.
3) Heat lime juice in a small pan until warm. Slowly beat into yolk mixture.
4) Pour 1/4 cup water into a small cup. Sprinkle with gelatin and let sit until gelatin softens. Fill a small skillet with water; bring to a boil. Lower gelatin bowl into water; stir unti gelatin is dissolved and clear. Cool slightly. Add to lime mixture, beating on low speed until combined. Transfer to a large bowl, cover and refrigerate until thickened but not set. The mixture should have the consistency of a light cream sauce. Fold whipped cream into lime mixture with a spoon.
5) In a separate bowl beat egg whites with an electric mixer until stiff peaks form. Fold whites into lime mixture until just combined. Spoon into prepare souffle dishes. Refrigerate and chill until set.
6) When ready to serve, combine 1 cup whipping cream and confectioners' sugar in a 1-quart bowl. Beat with an electric mixer until soft peaks form. Remove collars and top with whipped cream. Sprinkle with lime zest. Yield: 4 servings.

Lime Milk Shake

From the kitchen of One Perfect Bite...I know times have changed, and that there is much to commend the conveniences that have come our way, but there is a part of me that mourns the demise of stores that were once part of our old neighborhoods. Bob and I grew up in an area that had a penny candy store and an ice cream parlor where weekly allowances could be spent. Holstein's, the ice cream parlor, had a distinctive smell, that is, to this day, unforgettable. No amount of scrubbing could rid the tiled walls and floor of the scent of chocolate and vanilla that permeated the shop. If you were led blindfolded into the store, you would still know exactly where you were. The "usual" was a scoop of ice cream, but on special occasions there would be a sundae or one of Holstein's special shakes. Bob remembers the shakes with fondness, and every so often I try to recreate one for him. I came across this recipe in an old issue of Taste of Home magazine and the first time I tried it, I knew it was a keeper. When it is made with limes, it will appeal to those who love tart-sweet desserts. When made with oranges, it will appeal to those who prefer sweeter treats. This mixture freezes well and makes wonderful Popsicles for children of all ages. I hope you'll give this recipe a try. I know you won't be disappointed. Here's how the shakes are made.

Lime Milk Shake...from the kitchen of One Perfect Bite courtesy of Crystal Gibson

Ingredients:
2-1/4 cups milk
3/4 cup thawed limeade concentrate
3 cups lime sherbet, softened

Directions:
Place all ingredients in a blender. Process until smooth. Pour into chilled glasses and serve immediately. Yield: 6 servings.







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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

Ingredients:
3 teaspoons lime zest
3/4 cup lime juice
3 cups half and half
3/4 cup sugar

Directions:
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

Ingredients:
2 Cups sugar
2 Cups water
1-1/2 cups lime juice (about 12 limes)
1 tablespoon finely grated lime zest

Directions:
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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Blackberry Sherbet - A Three Ingredient Wonder

From the kitchen of One Perfect Bite... Is it ice cream, gelato, sherbet or sorbet? There're a lot of names for frozen desserts, but do you know the difference between them? Here are the basics. Ice cream is a frozen mixture of cream, milk, flavorings and sweeteners. Air is introduced to the mixture during the whipping process and up to 60% of its volume is air that will give it a light and fluffy texture. Ice creams are divided into categories depending on how much butterfat they contain. A premium ice cream has an 11% to 15% butterfat content. Regular ice cream contains 10% to 11% butterfat. A light ice cream contains 50% less fat or 33% fewer calories than the regular ice cream. Gelato is Italian style ice cream. It differs from American ice cream in the amount of air that is beaten into it during the whipping product. Gelato contains less air than it's American counterpart (20% air for gelato and up to 60% air for ice cream). As a result it is denser and more intensely flavored than ice cream. Sorbet is made from fruit purée that is whipped and frozen and can include additional herbs and flavorings. It contains no milk or cream. Sherbet is a fruit based ice that has milk added for creaminess, but, by law, it can contain no more than 2% butterfat. Today's recipe is a sherbet that's made from a blackberry purée and buttermilk. This cream has an intense berry flavor. While it breaks my heart to say this, this sherbet is really not for children unless they are outdoors and wearing swim suits. It melts quickly and it will stain. The sherbet uses just 3 ingredients and can be made without an ice cream freezer as long as it is kept very cold. The recipe comes from Taste of Home magazine.

Blackberry Sherbet...from the kitchen of One Perfect Bite

Ingredients:
4 cups fresh or thawed frozen blackberries
1 to 2 cups granulated sugar
2 cups low-fat buttermilk

Directions:
1) Place berries in bowl of a food processor; cover and process until smooth. Add 1 to 2 cups sugar (dependent on your sugar quotient) to puree and process until well combined. Strain mixture, discarding seeds and pulp. Stir in buttermilk. Transfer to a 9 x 13-inch dish. Freeze until edges of mixture begin to firm, about 2 hours. Stir and return to freezer. Freeze until firm, about 2 hours longer.
2) Just before serving, scrape mixture into bowl of a food processor; cover and process until smooth. Scrape mixture into 8 (6-oz.) bowls and serve. Alternatively, return to 9 x 13-inch pan and freeze again. Scoop into bowls with an ice cream scoop. Yield: 8 servings.

Key Lime Sherbet - A Minimalists Dessert

If you share my love for citrus desserts I suspect you're ready for this tart, key lime sherbet. It's Zen-like in its simplicity and can be made without an ice cream or sherbet maker. The sherbet is easy to make, but do plan time for multiple freezings and sear the word cold into your brain. Bowls and beaters must be icy cold as you work and you'll find it's best to work as quickly as you can. The number of key limes you'll use will vary; I needed 20 key limes to make 2/3 cup of juice. If key limes aren't available, large Persian limes - about 3 of them - may be substituted. This is a wonderful way for the health conscious to end a meal. I like to frost the glasses in which I serve the sherbet. It's not necessary but it looks really nice and it makes for a great grand finale.

Key Lime Sherbet

Ingredients:
3 cups water
1-1/4 cups sugar, divided use
3/4 cup light corn syrup
2/3 cup key lime juice, strained
2 to 3 drops green food coloring (optional)
2 egg whites
Salt

Directions:
1) Place water, 1 cup sugar and corn syrup in a 2-quart saucepan. Bring to a boil, over high heat, stirring until sugar dissolves. Reduce heat; continue to boil for 5 minutes. Set aside; cool to room temperature.
2) Stir in lime juice and food coloring, if using. Pour into a shallow metal pan. Place pan in the freezer and freeze until solid throughout. Place bowl and beaters of an electric mixer in the freezer as well.
3) Remove pan from freezer. Quickly break up lime mixture with a wooden spoon; turn into frozen mixer bowl. Beat with frozen beaters at low speed, just until mixture is lump free. Remove bowl containing lime mixture from stand and transfer immediately to the freezer. Return beaters to freezer as well. Refreeze.
4) When the mixture is refrozen, place egg whites in a small mixing bowl. Add a pinch of salt; beat until slightly thickened. Add reserved 1/4 cup sugar and beat until egg whites hold their shape. Set aside.
5) Remove lime mixture from freezer, Break up with a wooden spoon. Beat with chilled beaters until just smooth. With mixer set to low speed, beat in egg whites only until just incorporated. Immediately return bowl to freezer. Refreeze, folding gently from bottom to top, two or three times during freezing process. Serve firm. Yield: 6 cups.