Live And Kicking Lemon And Chilli Sorbet Food

MANGO SORBET WITH LIME AND CHILI

Steps:

• If using, prepare the bowl of the ice cream maker according to manufacturer's directions.
• Place the mango chunks in the food processor and puree until smooth. You should have about 3 cups of puree. Place the 3 cups of puree in a mixing bowl and stir in the simple syrup, lime juice, and chili powder. Pour the mixture into a shallow dish and place in the freezer. Freeze for at least 3 hours and up to overnight.
• If using an ice cream maker, pour into maker and freeze according to manufacturers directions. Transfer the sorbet to a freezable container and freeze until firm, about 1 to 2 hours.
• Serve cold, sprinkled with a little coarse salt and more chili powder, if desired.
• In a small saucepan, dissolve the sugar in the water and bring to a boil. Boil 2 to 3 minutes, then remove from the heat and allow to cool completely.

LEMON THYME SORBET

Steps:

• Bring the sugar, water, and lemon rind to a boil in a heavy saucepan over medium-high heat. Boil briskly, without stirring, for 5 minutes until sugar is dissolved, pushing any crystals that form on the sides of the pan back down into the water. Then reduce heat to a simmer, give a good stir, and simmer for 5 minutes longer.
• Remove from heat. Add the thyme leaves to the syrup, cover, and leave to steep for 1 hour.
• Strain through a fine-mesh sieve, discarding the lemon rind and thyme leaves. Stir in the lemon juice. Cover and refrigerate until thoroughly chilled. Transfer to an ice-cream maker and freeze according to the manufacturer's instructions.
• If you don't have an ice-cream maker, transfer the mixture to a freezer-proof container. Freeze for one hour, then beat thoroughly with a hand-held mixer (at this point, add the beaten egg white for a lighter texture). Repeat twice more.
• Use a melon-baller to scoop into pretty dessert glasses. The sorbet should be served as soon as it is made.

LEMON DAIQUIRI SORBET

Steps:

• Grate the zest from 1 lemon and set aside.
• Juice the lemons, saving the pulp but removing pits.
• Stir the sugar, corn syrup, and water together in a mixing bowl until the sugar dissolves.
• Stir in the lemon juice/zest.
• (You can also add the rum here, but if you wait until the end, it won't take as long to freeze because of the alcohol.) Transfer to ice cream maker and freeze.
• Just before it is at sorbet consistency, add rum.

MANGO AND CHILLI SORBET

Steps:

• In a small stainless steel saucepan, stir the sugar and water with a wooden spoon. Heat on medium until the sugar has dissolved, then boil the mixture for about 1 minute. Remove from the heat and allow to cool. (This can be done ahead of time and the resulting syrup kept in a tightly sealed container in the fridge.).
• Chop the chilli very finely, then thoroughly bruise in a small mortar and pestle.
• Place the mango flesh, sugar mixture (syrup) and chilli in a blender. Use the lemon juice to rinse the last little bit of chilli juice from the mortar and pestle and add that to the blender too.
• Blend the mango mixture until smooth.
• Beat the egg white in a large bowl until almost stiff.
• Stir the mango mixture into the egg white until well mixed.
• Freeze the sorbet in an icecream maker. Remove from the icecream maker when thick and store in an airtight container in the freezer for up to 3 days (the fewer the better).
• The sorbet may need to stand at room temperature for a few minutes before serving, but this time will be minimised if the sorbet is made less than a day before it will be served.

CHAMPAGNE, LEMON, LIME & GINGER SORBET

Steps:

• Bring champagne and sugar to boil.
• When sugar dissolves add rind of lemon, lime and ginger; boil for 8 minutes.
• Add juice and boil for another 8 minutes.
• Freeze overnight.
• Mash up the mix until thick liquid.
• Beat egg whites until stiff peaks.
• Mix egg whites with mix then freeze overnight again.