A perfect sorbet on hot summer days or a palette cleanser during courses. Easy to make with just a bit of patients in the churning process. If you feel daring, add a tot of vodka or gin for the grown-up version.
Makes about 1lt sorbet
- 2 cups water
- 500g sugar
- Note - The above 2 ingredients are also known as a simple syrup. Equal parts of water and sugar dissolved. It’s something I always have in my fridge to make cocktails with.
- 6 limes (juice and zest)
- 1 egg white (improves the texture and consistency)
- Start by dissolving the water and sugar over medium heat until it forms a thin syrup. Allow cooling.
- Add the juice and zest of the limes. (for the grown-up version, the vodka and gin also goes in at this stage)
- Whisk the egg white until it forms a stiff meringue and start pouring in the lime mixture slowly until incorporated. (some of the egg white might float to the top, but not to worry, you’ll be stirring it again at a later stage)
- (without using an ice-cream machine) Pour mixture into a freezable flat container and freeze for 3 hour. With a fork, scrape down the sides and stir the mixture properly. Freeze for another 3 hours. Take out and crush to pieces and place in a blender and whizz until you have a slushy consistency. Pour back into the container and freeze until needed. It might be necessary to take it out about 10 minutes before serving to make it easier to scoop it out.
- (using an ice-cream machine) After step 3; pour mixture into your ice-cream machine according to the manufactures instructions. Freeze until required.