The quintessential sherbet is a cross between sorbet (a dessert consisting of frozen fruit juice or flavored water and sugar) and ice cream (usually containing more fat and milk product), containing fruit, sugar, and dairy but no egg yolks. Like its foreign cousin, sorbet, sherbet should taste vibrant and fresh. In the case of sherbet, however, its assertive flavor is tempered by the creamy addition of dairy. Ideally, it is as smooth as ice cream but devoid of ice cream's richness and weight.
Fresh and Delicious Lime Sherbet
Ingredients
1 T grated lime zest from 1 to 2 lemons
1 c granulated sugar
2 T granulated sugar
1/8 t salt
2/3 c fresh squeezed lime juice mixed with 1 1/2 c water
2/3 c heavy whipping cream
Instructions
1. Process zest, sugar, and salt in food processor until damp, ten to fifteen 1-second pulses. With machine running, add lime juice/water mixture in slow, steady stream; continue to process until sugar is fully dissolved, about 1 minute. Strain mixture through nonreactive fine-mesh strainer into medium bowl; stir in Triple Sec, then cover with plastic wrap and chill in freezer until very cold, about 40 degrees, 30 to 60 minutes. (Alternatively, set bowl over larger bowl containing ice water.) Do not let mixture freeze.
2. When mixture is cold, using whisk, whip cream in a chilled medium bowl until soft peaks form. Whisking constantly, add juice mixture in steady stream, pouring against edge of bowl. Immediately start ice cream machine and add juice/cream mixture to canister; churn until sherbet has texture of soft-serve ice cream, 25 to 30 minutes.
3. Remove canister from machine and transfer sherbet to storage container; press plastic wrap directly against surface of sherbet and freeze until firm, at least 3 hours. (Can be wrapped well in plastic wrap and frozen for up to one week.) To serve, let sherbet stand at room temperature until slightly softened. Enjoy!
--recipe courtesy Cooks Illustrated--
"What hunger is in relation to food, zest is in relation to life"
Fresh and Delicious Lime Sherbet
Ingredients
1 T grated lime zest from 1 to 2 lemons
1 c granulated sugar
2 T granulated sugar
1/8 t salt
2/3 c fresh squeezed lime juice mixed with 1 1/2 c water
2/3 c heavy whipping cream
Instructions
1. Process zest, sugar, and salt in food processor until damp, ten to fifteen 1-second pulses. With machine running, add lime juice/water mixture in slow, steady stream; continue to process until sugar is fully dissolved, about 1 minute. Strain mixture through nonreactive fine-mesh strainer into medium bowl; stir in Triple Sec, then cover with plastic wrap and chill in freezer until very cold, about 40 degrees, 30 to 60 minutes. (Alternatively, set bowl over larger bowl containing ice water.) Do not let mixture freeze.
2. When mixture is cold, using whisk, whip cream in a chilled medium bowl until soft peaks form. Whisking constantly, add juice mixture in steady stream, pouring against edge of bowl. Immediately start ice cream machine and add juice/cream mixture to canister; churn until sherbet has texture of soft-serve ice cream, 25 to 30 minutes.
3. Remove canister from machine and transfer sherbet to storage container; press plastic wrap directly against surface of sherbet and freeze until firm, at least 3 hours. (Can be wrapped well in plastic wrap and frozen for up to one week.) To serve, let sherbet stand at room temperature until slightly softened. Enjoy!
--recipe courtesy Cooks Illustrated--
"What hunger is in relation to food, zest is in relation to life"
It really sounds good and I'm not a sherbet person. I will have to try it soon! TFS!
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