Roasted Lime Sorbet Recipes
LEMON SORBET
Whether you serve it in chilled bowls or scoop it into cut lemon halves, this creamy four-ingredient sorbet is both sweet and tart. It makes a delightfully refreshing finish to any meal. -Goldene Petersen, Brigham City, Utah
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 cups.
Number Of Ingredients 5
Steps:
- Place sugar and water in a small saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, 2 minutes. Cool completely. , Stir in lemon zest and juice. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. , Transfer sorbet to a freezer container, allowing headspace for expansion. Freeze until firm, about 4 hours. If desired, serve in cookie cups with lemon wedges and top with additional lemon zest.
Nutrition Facts : Calories 138 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 0 fiber), Protein 0 protein.
LIME SORBET
Lime oil has a bit of natural sweetness in it; that's why a teaspoon of fresh lime zest is used in this sorbet recipe. Try this for a light dessert or palate cleanser between courses.
Provided by Elaniemay
Categories Frozen Desserts
Time 2h5m
Yield 6 , 6 serving(s)
Number Of Ingredients 4
Steps:
- In medium saucepan over medium heat, bring the water, sugar, and lime juice to a simmer.
- Cover the pan, lower the heat slightly, and cook for about 3 minutes, until the sugar is dissolved.
- Remove from the heat and cool the mixture to room temperature.
- Stir in the lime zest.
- Chill the mixture for 2 hours.
- Freeze in an ice cream maker according to the manufacturer's instructions.
Nutrition Facts : Calories 139.1, Sodium 2.3, Carbohydrate 36.7, Fiber 0.2, Sugar 34, Protein 0.2
ROASTED LIME SORBET
Steps:
- Preheat oven to 375 degrees F.
- Place halved limes, sugar, vanilla bean scrapings, and water in a roasting pan and stir.
- Place in the oven and roast, stirring occasionally until the edges of the limes start to caramelize about 30 minutes. Remove the pan from the oven and allow to cool to room temperature.
- Place a strainer over a bowl of a food processor and squeeze the juice from the limes then strain the roasting pan juices into the food processor bowl.
- Roughly chop 1 lime half, add it to the food processor, and puree until smooth. Strain the puree into a bowl and stir in the 2 cups water, 2 cups fresh lime juice, and sugar, to taste. Chill and freeze in an ice cream maker according to manufacturers' instructions.
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- Preheat oven to 350°F. Place whole peaches in a shallow baking pan and roast until very soft, about 5 minutes. Refrigerate until cool, about 1 hour. When the peaches are cool enough to handle, remove skin and coarsely chop pulp, discarding pit.
- Stir water and sugar in a large saucepan over medium heat. Place the peaches pulp and accumulated juices; bring to a simmer until the sugar dissolves. Reduce heat, cover and simmer for 10 minutes.
- Pour the mixture into a blender. Add lime zest and juice; and blend until smooth. Pour into a large bowl and refrigerate until cold, 4 hours or overnight.
- Freeze the sorbet mixture in an ice cream maker, according to the manufacturer’s directions. Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.
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- In a medium, heavy-bottom saucepan, bring the milk and sugar just to a boil over high heat, stirring occasionally. Remove from the heat and pour into a metal bowl set over a bowl of ice water. Stir until the sweetened milk is thoroughly chilled.
- Pour the coconut puree, lime juice and zest into a blender (or use an immersion blender and large bowl); pulse to combine. Add the sweetened milk and pulse several more times to combine.
- Place the mixture in an ice cream maker and freeze according to the manufacturer's instructions. Cover tightly with plastic wrap and keep frozen until needed. This makes a generous quart of sorbet, slightly more than is needed for the coupe recipe. The remainder will keep, tightly covered and frozen, for 1 week.
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- Working with one lime at a time, zest, then juice, transferring the zest to a small saucepan, and the juice to a measuring cup. Continue until you have 1 1/2 cups of lime juice.
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- Preheat oven to 350 degrees F. Place whole mangoes in a shallow baking pan and roast until very soft, 70 to 90 minutes. Refrigerate until cool, about 1 hour.
- Meanwhile, combine sugar and water in a small saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat and refrigerate until cold, about 1 hour.
- When the mangoes are cool enough to handle, remove skin and coarsely chop pulp, discarding pit. Place the mango pulp and accumulated juices in a food processor. Add banana and lime juice; process until very smooth. Transfer to a large bowl and stir in the sugar syrup. Cover and refrigerate until cold, 40 minutes or overnight.
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