Sunday, September 2, 2012

Lime Sorbet with Egg White


I bought a refurbished version of this ice cream maker this summer and it is so easy to use. I've mostly used it for sorbets, and when my mom gave me a huge bag of limes I knew lime sorbet was next. When I went to Peru a couple of years ago I was completely obsessed with their limonata. They put egg white in their limonata and it makes it so frothy and a little creamy. For the sorbet I tried to find a version with egg white and voila, here it is.

Lime Sorbet
  • 1 1/4 cups sugar
  • 2 cups water
  • 1 egg white
  • 2/3 cup fresh lime juice (about 6 limes)
Combine sugar and water in a small saucepan and place over low heat. Stir until sugar desolves completely. Raise the heat and boil the syrup for 1 minute, then remove from heat.
In a mixing bowl, lightly beat the egg white with a whisk until foamy, about 10 seconds. Slowly beat in the hot sugar syrup. Continue to beat until the meringue cools down slightly. Add the lime juice. Cover and refrigerate until cold.

Note: The mixture will have foam on top, but it will incorporate into the sorbet, when it freezes.
Stir the chilled mixture, then freeze in 1 or 2 batches in your ice cream machine. When finished, the sorbet will be soft, but ready to eat.
Note: For firmer sorbet, transer to a freezer-safe container, and freeze for at least 2 hours.

 So tasty and smooth. Next time I will double it, because it didn't make very much. I've been thinking about how good this would be in a moscow mule, I think I'll have to try that soon.

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