Sorbet au citron vert (Lime sorbet)

Here's another frozen dessert - lime sorbet. Check out the Granité au Calvados blog entry for more info about other frozen desserts.

This one has a bit of egg white so maybe it should be called sherbet since it contains some dairy! According to The Columbia Guide to Standard American English, the word sherbet appeared in English in the seventeenth century and it meant a cold, fruit drink. It had two pronunciations at the time: sherbet and sherbert. However, some purists argue that only sherbet is acceptable now.

But let’s not mess with language, and just taste it. It’s undeniably delicious by any name!

Recipe for Lime sorbet

from Le Cordon Bleu at Home

1½ cups water
1½ cups sugar
½ teaspoon vanilla extract
¾ cup lime juice, strained
1 egg white, lightly beaten
1 pineapple (about 1¾ pounds)
¼ cup white rum
Zest of 1 lime

Combine the water, sugar, and vanilla in a saucepan. Bring to a boil and let it boil for 2 minutes to dissolve the sugar. Cool. After sugar syrup has cooled, add lime juice to the sugar syrup mixture.

Transfer to a sorbet or ice cream maker and follow the manufacturer’s directions. After about 15 minutes, add the lightly beaten egg white and zest and continue freezing, about 30 minutes.

Then, transfer the mixture to a container and freeze until firm, about 1 hour.

For the pineapple, use the outer shell as a cup to hold the sorbet. Set in a freezer until serving time. Slice the pineapple into triangle pieces and soak in the rum for about an hour in the refrigerator. (I left mine in the refrigerator for a couple days, and they still tasted great.)

Serve the sorbet in the frozen pineapple shells or lime halves. Garnish with the spiked pineapple.

Tasting Notes
The Lime Sorbet was amazing. Sweet, citrus-y, tangy wrapped in a frozen mouthful. It was especially tasty with the rum-soaked pineapple (even though I forgot to photograph that part of it!).

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Running total: $246.25 + $6.44 = $252.69

Butter used so far: 4 pounds, 27.5 tablespoons