Cool, refreshing and fragile describes sorbet. The sorbet I used to make in my freezer was often grainy due to variations in temperature and humidity within the freezer. Both Cuisinart machines made impeccable sorbet — ultra-smooth with no ice crystals and singing with flavour. The simple syrup can be made ahead. Use it to make ginger or basil syrup. Add a handful of sliced ginger or chopped fresh basil to the liquid to simmer.
| 2 c | sugar |
| 2 c | water |
| 1½ c | fresh squeezed juice from key limes |
| 1 t | finely chopped zest from the limes |
| simple syrup |
Combine the sugar and the water and bring to a boil over high heat. Reduce heat to low and simmer without stirring while the sugar dissolves, about 3-5 minutes. Cool. Add the lime juice and zest and make according to manufacturers instructions.
Variations
Mohito Sorbet
Add 3 T mint to the simple syrup and simmer for 10 minutes. Strain. Add 1 T best quality white rum to the lime juice and zest. Garnish with fresh mint sprigs.
Margarita Sorbet
Add 1 t sea salt and 1 T best quality blanca tequila to the lime and zest. Garnish with lime rounds.
Mango Sorbet
Puree 1 c fresh or frozen mango instead of the lime juice, and process with the zest and simple syrup. Garnish with more zest.
Hendrick’s Cucumber Sorbet
Chop one small English cucumber, seeds removed, drain and puree with fresh mint. Add 1 T Hendricks gin, zest of 1/2 lime to the simple syrup. Process according to manufacturers instructions or make a granita by putting in the freezer, and stirring until frozen. Garnish with mint leaves and cucumber rounds.