Fresh Lemon and Lime Sorbet

A taste of Sorrento from your own kitchen.

Easy to make, refreshing and looks great as a "palate cleanser" between courses. Great for dinner parties.


Ingredients:

• 2 Limes
• 1 litre of cold water (1.75 pints)
• 100g /4oz caster sugar
• 350ml / 12fl lemon juice

Directions:

Grate the zest from the limes and set aside.  Squeeze the juice from the limes and add to the water in a pan over medium heat.  Add the sugar and the zest and simmer until the sugar is completely dissolved.  Remove from the heat and add the lemon juice, mix well.  Allow to cool.

When it is cold, pour the sorbet mixture into a shallow freezerproof container and freeze until ice crystals start to form around the edges.  Stir vigoursly with a fork.  Repeat every 20 minutes or so over a few hours until the mixture is set and no liquid remains.

Soften slightly before serving in scoops.

Champagne Sorbet Recipe

Ingredients

• 1 1/2 cups sparkling wine or champagne
• 1 cup white granulated sugar
• 1 Tbsp light corn syrup
• 1 teaspoon of lemon and or grapefruit zest
• 1 1/2 cups fresh grapefruit juice
• 1/4 cup fresh squeezed lemon juice
  

Method

1 Put champagne, sugar, corn syrup, and zest into a saucepan. Bring to a vigorous boil so that the sugar completely dissolves, remove from heat.

2 Strain into a stainless steel bowl (will help cool down faster), add the grapefruit juice and lemon juice. Chill completely. To do this, either place bowl in a larger bowl half-filled with ice water, and stir until champagne solution is completely cold, refreshing the ice in the outer bowl if necessary. Or you can cover with plastic wrap and chill in your refrigerator over night. I put the bowl in the ice compartment of our freezer for a couple hours, because it fits, chills quickly, and is far enough away from the other food in the freezer.

3 Process the mixture in your ice cream maker according to the ice cream maker directions. Transfer mixture to a storage container and freezer in your freezer until firm, at least 6 hours.