Live And Kicking Lemon And Chilli Sorbet Recipes

LEMON SORBET IN LEMON CUPS

Steps:

• Combine the water and 2 cups of the sugar in a small saucepot. Bring to a boil over high heat and cook until the sugar is just dissolved. Remove from the heat and let cool completely.
• Set a strainer over a 2-cup liquid measure.
• Cut off the top quarter of 8 lemons, then cut a very thin slice from the bottom to make a flat base. Squeeze the juice from the lemon tops into the liquid measure; discard the tops and bottoms.
• Stand up a cut lemon and, using a paring knife, cut around the inner edge of the peel, so you cut the flesh away from the peel. Switch to a spoon and use the incision as a guide to scoop out all the flesh from the inside of the lemon, leaving behind a lemon "cup." Place the flesh in the strainer over the liquid measure and squeeze out all the juice. Repeat with the other 7 lemons. Freeze the lemon cups until ready to serve.
• Zest and juice the remaining 4 lemons; reserve 1 tablespoon zest for the topping. You'll need 2 cups of fresh lemon juice in all; if you have any excess, store it in the fridge or freezer for future use.
• Mix together the cooled simple syrup and the 2 cups lemon juice. Pour the mixture into an ice cream machine and freeze following the manufacturer's instructions. Remove the sorbet to an airtight container and hold in the freezer for at least 2 hours before serving.
• On a small plate, mix together the reserved lemon zest and the remaining 2 tablespoons sugar. Spread the mixture in an even layer and set aside for at least 30 minutes to dry out slightly.
• When ready to serve, scoop the sorbet into the frozen lemon cups and top with sugared lemon zest. Serve immediately.

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.

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.