Roasted Lime Sorbet Recipes

KEY LIME SORBET

Steps:

• Combine sugar, preserves and 1 cup of the soda in a medium saucepan and stir over low heat until sugar and preserves are melted. Add citrus juice and zest. Stir in the remaining soda, move to a clean, lidded container and chill thoroughly, 2 to 3 hours.
• Turn mixture in ice cream maker per maker's instructions or until mixture reaches the consistency of a firm slush. Return mixture to lidded container and harden in freezer 1 hour before serving.
• If sorbet is to be held frozen for longer than 2 hours, move from freezer to refrigerator for about half an hour before serving. If you'd like a more assertive sorbet, double the amount of citrus zest.

BASIL AND LIME SORBET

Steps:

• Place the water and sugar in a pan, bring to a boil, and simmer for 4 minutes with the lime zest. Remove from the heat, and allow to cool for a while. Add the lime juice and basil puree. Stir this up and leave to infuse for a while. Pass it through a coarse sieve and pour into a plastic tub or earthenware dish and place in the freezer. Generally, sorbet takes 2 hours to set. Try to stir it around every 30 minutes, if you remember. Serve it in a glass on its own.

ROSEMARY-LIME SORBET

Steps:

• In a large saucepan, combine sugar, half-and-half, rosemary and corn syrup. Whisk lightly and bring to a boil, making sure mixture does not boil over, then strain into a bowl. Let cool, then chill in refrigerator. Remove from refrigerator and slowly whisk in lime juice. If mixture shows signs of curdling, whisk harder or transfer to a blender.
• Pour mixture into an ice cream maker and follow manufacturer's instructions.

LIME SORBETS

Steps:

• Line a baking sheet with plastic wrap.
• Wash limes and halve lengthwise. Working over a bowl to catch juices, with a small sharp knife cut between flesh and pith to loosen flesh and with a spoon scoop out flesh in 1 piece. Into bowl squeeze juice from lime flesh with hands and discard membranes. Scrape any remaining membranes and juice from lime halves into bowl. Pour lime juice through a sieve into a measuring cup to measure 1 cup, discarding membranes. Put lime shells on baking sheet and freeze while making sorbet.
• In a bowl stir together 1 cup lime juice, syrup, and water and freeze in an ice-cream maker. Scoop sorbet into frozen shells, smoothing surfaces so they are level. Freeze filled lime shells at least 6 hours, or until frozen hard. Frozen sorbets in shells may be wrapped individually in plastic wrap and kept in freezer 1 week.

LIME SORBET

Steps:

• In medium saucepan over medium heat, bring the water, sugar, and lime juice to a simmer.
• Cover the pan, lower the heat slightly, and cook for about 3 minutes, until the sugar is dissolved.
• Remove from the heat and cool the mixture to room temperature.
• Stir in the lime zest.
• Chill the mixture for 2 hours.
• Freeze in an ice cream maker according to the manufacturer's instructions.