There’s an absolute howler of a storm outside, the first of the winter season. That, being a true escapist, makes me dream of summer and warm climes. When I think summer, I think sorbet, and of all the sorbets we do, I don’t think there is anything better suited to a hot day than lemon lime. So, as I wait for the lastest draft of the book to print, I’ll post a recipe. Maybe a bit of summer thinking will make me feel warm on this, the first day of December!
There are people who like sweet, and there are people who like tart. Lemon lime sorbet is both, but it will definitely appeal to the latter. We like to use the zest (rind) of the fruit as well as the juice.
Murphys Lemon Lime Sorbet
- 310 g sugar
- 500 ml boiling water
- 4 lemons
- Zest (grated peel) of one lemon
- 3 limes
- Zest of one lime
What to do:
- Zest the lemon and lime. Set aside.
- Juice the lemons and limes into a container. Cover and place the container with the juice in the refrigerator.
- Add the boiling water to the sugar in a heat-proof bowl.
- Add the lemon and lime zest and stir until the sugar is dissolved.
- Cover and refrigerate until it is completely cooled.
- Add the lemon and lime juice.
- You can leave the zest in, since they are edible and add colour to the ice cream. If you want the ice cream without them, pass the sorbet mix through a sieve to collect and discard them.
- Freeze using a domestic ice cream maker until it has a semi-solid consistency. This could take up to 20 minutes.
- Transfer to a freezer-proof container and freeze until it is solid.
- Otherwise, simply place in a covered, freezer-proof container and place in the freezer, stirring every two hours to break up the ice crystals.
- Remove from freezer and allow to thaw for about 15 minutes before serving.
- Enjoy it, and if you’re in Ireland, dream of sun.