Live And Kicking Lemon And Chilli Sorbet Food

LIMONCELLO SORBET COCKTAIL

Steps:

• Cut the top third off each lemon. Cut a small slice off the bottom of each lemon so it stands up. Using a spoon, carefully scoop out the inside of each lemon, creating a lemon cup. Put the lemon cup in the freezer for at least 1 hour.
• Put the sorbet into the bowl of a food processor. Add the limoncello and vodka and process until smooth. Place the frozen lemon cups onto shot glasses filled with limoncello. Fill the lemon shells with the sorbet mixture and serve.

LEMON SORBET

Steps:

• Heat 250ml water, the sugar and the lemon peel in a small pan until the sugar has dissolved then bring the mixture to the boil. Cook for 3 mins then turn off the heat and leave to cool. Pick out the lemon peel and discard. Measure out 100ml of lemon juice and add to the sugar mixture along with the vodka if using.
• Pour into a freezer box and freeze for 1hr 30 mins then mix up with a whisk to break up and incorporate the ice crystals (which will be starting to form at the edges) before returning to the freezer.
• Keep mixing the sorbet once an hour for 4 hours to break up the ice crystals. Stop mixing when firm but still scoopable then store in the freezer for up to 1 month. Serve scoops of sorbet decorated with a few curls of lemon zest.

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.

LIVE-AND-KICKING LEMON AND CHILLI SORBET

Steps:

• Sprinkle 75gm of the sugar into a large saucepan.
• Add 600ml of cold water and the chillies.
• Heat gently, stirring occasionally, until the sugar has dissolved.
• Bring to the boil and boil rapidly for 5 minutes.
• Remove the chillies with a slotted spoon and toss in the remaining sugar.
• Spread the sugared chillies, spaced well apart, on a sheet of greaseproof paper and leave to dry for about 20 minutes.
• Add the lemon zest and juice and honey to the sugar syrup and leave to cool completely. Pour into a freezer-proof container, seal and freeze for 3-4 hours until slushy.
• Break up the sorbet with a fork and spoon into a large bowl.
• Beat with a fork until smooth.
• Whisk the egg white until stiff and fold into the lemon sorbet mixture.
• Pour back into the container and freeze until solid or ready to ue.
• Move sorbet to the fridge 15 mins before serving.
• Scoop the sorbet into glasses, sprinkling each scoop with some of the glace chillies.
• Pour over the vodka and top with a pile of the remaining chillies.