Scarlett WFresh Lime Sorbet
March 6th 2007 14:47
Fresh Lime Sorbet
About Sorbet
Sorbet is a frozen dessert made from iced fruit purée and other ingredients. The term “sherbet” is derived from the Turkish word for “sorbet”, serbat which in turn comes from Arabic.
alcohol, which lowers the freezing temperature, resulting in a softer texture. Whereas ice cream has air whipped into it, sorbet has almost none, which makes for a dense and extremely flavourful product.
Sorbets are traditionally served between the starter course and main entrée (main course) in order to cleanse the palate. The French are responsible for this culinary tradition.
Folklore insists that Nero, the Roman Emperor, invented sorber during the first century A.D. when he had runners along the Appian way pass buckets of snow hand over hand from the mountains to his banquet hall where it was then mixed with honey and wine. The Chinese have also made concoctions made from snow, juice, and fruit pulp for several thousand years.
Frozen desserts are believed to have been brought to France in 1533 by Catherine de Medici when she left Italy to marry the Duke of Orleans, who later became Henry II of France. By the end of the 17th century, sorbet was served in the streets of Paris, and spread to England and the rest of Europe.
INGREDIENTS
Serves 4
3 limes
175 gm caster sugar
600 ml water
1 egg white, stiffly whisked
1. Pare the rinds of the limes with a potato peeler, reserve and squeeze the juice.
2. Dissolve the sugar in the water and bring to the boil. Boil for 3 minutes.
3. Add the lime rinds and boil for a further 3 minutes, uncovered and fast.
4. Remove the lime rinds and set aside.
5. Cool then add the lime juice.
6. Strain into a freezeproof polythene carton and freeze until mushy.
7. Stir thoroughly, mixing the sides into the centre, then carefully fold in the stiffly whisked egg white.
8. Refreeze, covered, until firm.
9. Serve in bowls, decorated with the reserved lime rinds, with biscuits, such as tuiles ďamandes.
**From “Complete Low Fat Cooking” and “Wikipedia, the free encyclopedia”**
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