Lime Sorbet

8 Aug

“If life gives you limes, make a margarita.” ~ Jimmy Buffett

Loads of limes (how's that for alliteration?)

Mr. Buffett is a wise man. I probably should have listened to him and made margarita sorbet instead. Oh well, I’ll have to do that another time. Perhaps Cinco de Mayo.

Since I still only have one small ice cream maker, and therefore only one bowl for the machine (which, mind you, has to be frozen for 18-24 hours before use), I had to devote all of last week to making this ridiculous Watermelon Bombe. So, each day I came home from work, created another sorbet or ice cream, shaped it, froze it, and hoped for the best. In a few days I’ll reveal the actual Watermelon Bombe but for now, you’ll have to learn about the grueling process…

This lime sorbet started out all fine and dandy. I decided to try a new recipe from Bruce Weinstein, who wrote The Ultimate Ice Cream Book. Can’t be bad, right? Wrong!  Note to self: Don’t trust a recipe blindly again.

Here’s the scoop. I needed a green flavor for the watermelon “rind” in my watermelon bombe. I decided that lime sorbet would be best, and by adding green food coloring I got the perfect watermelon “rind” color. Not so fast.  I squeezed and zested limes until my fingers were sore, whisked an egg white until my weak little arm muscles were pissed, all in hopes of a limey treat. Ohy….not what I hoped for.

Squeezing those limes. A little trick to help get all the juice out, cut the limes in half and stab the cut side with a fork while squeezing. Trust me, it works!

I can’t quite figure out what made the sorbet so weird. First and foremost, it was way too sweet. I mean sickeningly sweet. And that means a lot coming from a self-proclaimed sweet-o-holic. I tried to offset the sweetness with lime zest – lots of it – even though the recipe didn’t call for any. Using my brand new citrus zester certainly made this much easier. But still, no good.

But then a funny thing happened on the way to the freezer…by some miracle of miracles, I let the sorbet freeze overnight and you know what, it lost some of its sweetness. I’m not sure how it happened, but it transformed from a painfully sweet, questionable sorbet, to a little more of a refreshing ( and sweet) summer treat. Another possibility is that it grew on me.  Either way, next time I make lime sorbet I’m going to use a lot less sugar, and a lot more lime.

Lime Sorbet

Adapted from Bruce Weinstein’s recipe

Stirring the lime juice into the egg white and sugar syrup mixture

Ingredients

1 1/4 cups sugar**

2 cups water

1 large egg white

2/3 cup fresh lime juice (from 6-7 large limes)

zest from 2-3 limes, according to taste

Approximately 5 drops of green food coloring

**If you know anything about making sorbet, you’ll notice that the water to sugar ratio here is not accurate. For simple syrup you need 1 cup water for every 1 cup sugar. In Bruce’s recipe the ratio is 1 1/4 cups sugar for 2 cups water, or a little less than 2:1. That should be the first red flag! Anyhow…

Method

Combine the sugar and water in a small saucepan and place over low heat. Stir until the sugar dissolves completely. Raise the heat and boil the syrup for one minute, and remove from the heat.

...And poof, it's green!

In a medium mixing bowl lightly beat the egg white with a whisk or an electric beater until foamy. Slowly beat in the hot sugar syrup and continue to beat until the meringue (aka egg white) cools down. Add in the lime juice and lime zest. Cover and refrigerate until cold or overnight. You’ll notice that the mixture will have foam on top, don’t worry it will incorporate into the sorbet when it freezes.

Stir the chilled mixture and freeze in your ice cream maker according to the manufacturer’s instructions. When finished, the sorbet will be soft and ready to eat. If you’re just making this for a refreshing treat then I say eat it out of the machine. If you’re saving it for a watermelon bombe (which I was) you’ll have to mold it into the watermelon shape. I’ll tell you all about this in a few days, hold your horses!

Fully churned, that stuff looked beautiful...The taste, on the other hand...

The Verdict: Eh. Way way way too sweet. If the simple syrup proportion was correct, and we omitted the egg white, I have a feeling this would have been much better. But, the lime zest definitely saved the day, and when this was served in conjunction with vanilla ice cream and watermelon sorbet, the overly sweet lime flavor was definitely tempered. Phew.

Stay tuned for more on the Watermelon Bombe. Trust me, it was cool.

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2 Responses to “Lime Sorbet”

  1. Broder August 15, 2011 at 5:30 pm #

    The watch in that picture looks like a man’s watch…

Trackbacks/Pingbacks

  1. Watermelon Bombe « - August 16, 2011

    […] notice but me, of course.]  Second, the white part of the rind (is it the pith?) and the actual rind bled together, and while most people didn’t even notice, I did because I spent three days […]

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