ZING – Lemon Lime Sorbet with a tiny stab of chilli
New season lemons on my tree
A little over a month ago I returned to work part time. One of my work colleagues and I were chatting about food and she told me about the numerous ice cream flavors she had been concocting. She also mentioned that she had recently had a Lemon Chilli Sorbet – zing my attention hasn’t moved from that conversation until now – now that I have made some, tasted it and loved it!! Since the theme for this months Sweet Adventures Blog Hop was announced as Lemon and my tree has started to produce I knew immediately what I would make this month. This months edition is hosted by Delicieux.
Ingredients for the sorbet are home grown. I used home grown chilli, our first lemons for the season and some limes from my mums tree. I used Coconut (Palm) Sugar. I am slightly addicted to it after discovering it at Blue Chillies restaurant in Fitzroy. They had a big container of it on the bar. Coconut sugar is a deeper color than regular palm sugar. It is commonly used in sweet dishes and has a deep caramel flavor.
ZING is the best way to describe the flavor of this sorbet, it delivers a wild burst of it. It is moreish, refreshing and cool with a tiny stab of chilli to cut through the intensity of the citrus flavor.
Preparation Time: 15 minutes
Freezing Time: 8 hours +
This is what I made:
Lemon, Lime Chilli Sorbet Recipe
Lemon Lime Chilli Sorbet
140 grams Coconut (Palm) Sugar
210 grams Castor Sugar
100 ml water
2 limes, juiced (1/4 cup) plus the zest finely chopped
5 lemons juiced (1 cup) plus the zest of 2 finely chopped
1 red chilli de-seeded and finely chopped
1 tablespoon of Lemon Schnapps (or Vodka)
Add the Coconut Sugar, Castor Sugar and water to a saucepan. Heat slowly over low-medium heat until the sugar dissolves.
Remove from the heat before it boils
Once cooled add the remaining ingredients
Pour into a plastic container and put into the freezer
Remove 3 x every few hours and mix well with a hand held beater
Dissolve the Sugar over low heat
Hints and Tips:
Next time I make this I would chop the zest much finer. I left them quite large.