[CH] Heap-Of-Heat Key Lime Sorbet
Karen Stober (kstober@us.ibm.com)
Mon, 9 Jul 2001 09:03:54 -0400
Here's my dessert from the NJ Hotluck:
Heap-Of-Heat Key Lime Sorbet
Yield: 6 servings
Heat Scale: Medium
Key limes are sometimes hard to find, but check your Latin market. You
will need an ice cream maker for this recipe, but you can also pour the
mixture into a metal cake pan and freeze it until almost solid, about 6
hours. Then puree it on a blender and serve.
1 1/4 cups granulated sugar
2 1/2 cups water
lime zest for garnish
1 cup freshly squeezed Key lime juice ( I used the bottled Key lime juice)
1/4 cup freshly squeezed orange juice ( the stuff from the grocery store
works just fine)
1/2 teaspoon habanero powder ( I used a well rounded 1/2 teaspoon of
Mombasa Red Pepper)
1/2 teaspoon powdered gelatin ( unflavored, I used an entire little packet)
2 Tablespoons cold water
Place lime zest in a small bowl and set aside.
In saucepan, combine sugar and 2 1/2 cups water. Bring to a boil and boil
for 5 minutes, without stirring. Remove from heat and stir in the lime
juice, orange juice, and habanero powder.
In a small saucepan, sprinkle the gelatin over the 2 tablespoons of cold
water. Let stand for 1 minute to soften. Heat until the gelatin is
dissolved, then stir into the lime juice mixture. Transfer to a bowl and
chill in a freezer 30 minutes.
Freeze in an ice cream maker following the manufacturer's instructions.
(Mine said 30 minutes but it was well frozen in 25) Serve with a sprinkle
of lime zest.
recipe from Sweet Heat, Spicy Desserts (& More) For Chile Lovers
by Melissa Stock & Dave Dewitt, Ten Speed press, first printing, 1996
Page 175
Cheers!
Karen