Sunday, July 19, 2009

Sunday Spice: Chili-Lime Sorbet



Oh, this mother packs a punch. This, my dears, is spicy good like a Bloody Mary or a decent burrito. Not for the kiddlies, but the grown ups will adore it.

Chili-Lime Sorbet

1 c sugar
1 small fresh red Serrano chile, seeded and finely chopped
6 large limes
1 egg white
Zest of 2 limes
  • Place the sugar, 1 1/4 c water, and the chili in a saucepan over a medium heat and stir occasionally until all the sugar has dissolved. Bring to a boil, romve from the heat, and add zest. Set aside to cool then chill.
  • Squeeze the juice from the limes and add to the syrup.  Put the mixture in your trusty ice cream maker and churn until thick. 
  • Beat the egg white until just frothy.  Add to churning sorbet.
  • Remove from machine and freeze for 4 hours.

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