Lime Mint Sorbet Food

BASIL-LIME SORBET

Steps:

• Make a simple syrup by bringing the sugar and water to a boil in a small saucepan; allow to boil 1 minute; remove from heat.
• Combine the syrup, lime juice, and basil in a blender; puree. Pour the mixture into a container and cover; store in freezer until completely frozen, about 2 hours.
• Break the frozen mixture into pieces and place in the blender; blend until smooth. Return to the container and cover. Store in freezer until ready to serve.

LIME MINT SORBET

Steps:

• In a small saucepan combine the sugar and 1 cup water, bring the mixture to a boil, stirring until the sugar is dissolved, and remove the pan from the heat. Let the syrup cool. In a blender purée the mint with the syrup, stir in the lime juice, and in a bowl chill the mixture, covered, for 1 hour, or until it is cold. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.

BASIL AND LIME SORBET

Steps:

• Place the water and sugar in a pan, bring to a boil, and simmer for 4 minutes with the lime zest. Remove from the heat, and allow to cool for a while. Add the lime juice and basil puree. Stir this up and leave to infuse for a while. Pass it through a coarse sieve and pour into a plastic tub or earthenware dish and place in the freezer. Generally, sorbet takes 2 hours to set. Try to stir it around every 30 minutes, if you remember. Serve it in a glass on its own.

KEY LIME SORBET

Steps:

• Combine sugar, preserves and 1 cup of the soda in a medium saucepan and stir over low heat until sugar and preserves are melted. Add citrus juice and zest. Stir in the remaining soda, move to a clean, lidded container and chill thoroughly, 2 to 3 hours.
• Turn mixture in ice cream maker per maker's instructions or until mixture reaches the consistency of a firm slush. Return mixture to lidded container and harden in freezer 1 hour before serving.
• If sorbet is to be held frozen for longer than 2 hours, move from freezer to refrigerator for about half an hour before serving. If you'd like a more assertive sorbet, double the amount of citrus zest.

MINT WATERMELON SORBET

Steps:

• In a small saucepan, bring sugar and water to a boil, stirring constantly until sugar is dissolved; set aside. In a blender, process watermelon in batches until smooth. Transfer to a large bowl; stir in the sugar syrup, orange juice, mint, honey and lime juice. , Pour into a 13-in. x 9-in. dish; cover and freeze for 8 hours or until firm. Just before serving, transfer to a food processor; cover and process in batches until smooth.

COCONUT-LIME SORBET

Steps:

• Combine coconut water and sugar in small saucepan over low heat; stir until sugar dissolves.
• Remove from heat, and allow to cool completely.
• Stir in the coconut milk and lime juice; cover and refrigerate until cold.
• Stir the chilled mixture, then freeze in ice cream maker according to manufacturer’s instructions.
• For a firmer sorbet, transfer to freezer-safe container, and freeze at least 2 hours.

COCONUT LIME SORBET

Steps:

• In a bowl whisk together ingredients. Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden.

MOJITO SORBET

Steps:

• Heat the water, sugar, and mint leaves in a saucepan over medium heat, and stir until the sugar is dissolved. Bring the mixture to a boil, reduce heat, and simmer for 3 to 5 minutes to extract the mint flavor. Set the mixture aside to cool, and strain out the mint leaves.
• Pour the cooled mint mixture, lime zest, lime juice, sparkling water, and rum into a bowl and mix well. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. Serve immediately for a softer texture, or freeze in a sealed container for a harder sorbet. Let hard-frozen sorbet thaw a few minutes before serving.

LIME SORBET

Steps:

• In medium saucepan over medium heat, bring the water, sugar, and lime juice to a simmer.
• Cover the pan, lower the heat slightly, and cook for about 3 minutes, until the sugar is dissolved.
• Remove from the heat and cool the mixture to room temperature.
• Stir in the lime zest.
• Chill the mixture for 2 hours.
• Freeze in an ice cream maker according to the manufacturer's instructions.