DESSERT
TEXT
ANIES PEILLET
THE
NEW
ICE
CREAM
Low fat, tasty with some practical application, Sorbet is a
refreshing frozen dessert which has lost in popularity to
the ubiquitous ice-cream. After shrinking back into the
depths of dessert menus, it’s making a come back and for
good reasons. It’s light, refreshing, tasty and low fat!
What is sorbet?
Not to be confused with ice cream
or gelato, sorbet is made from fruit
juice or fruit purée, sugar and water.
Unlike ice cream, it contains no
cream and no air. And unlike granita
it is whipped so there is no ice
crystals in it and it is smooth.
How do you have it?
Sorbet is usually enjoyed as the
perfect ending to a light al fresco
summer dinner. In France though, it
is used as a palate cleanser or as a
digestive in the middle of a multicourse meal in which case it contains
alcohol. As a middle of the game
option, sorbet removes lingering
flavors, especially strong fish flavors
allowing for a fresh perspective.
As a digestive, sorbet is used to
Ingredients
4 yellow lemons cut in half and
emptied
1 ½ cups water (divided)
1 cup sugar
¼ cup packed (½ ounce) fresh whole
mint leaves
1 ½ teaspoons lime zest
¼ cup freshly squeezed lime juice
Instructions
Bring sugar and 1 cup water to a boil
in a saucepan. Remove from heat and
stir in remaining ½ cup water. Chill
until ready to use. In a large saucepan,
bring 1 quart water to a boil. Add
mint leaves and blanch, then plunge
into ice water. Remove mint from ice
water and squeeze. Put blanched mint
and ¼ cup of the simple syrup into
a blender and puree. Combine with
lime zest, lime juice and 1 ¾ cups
of remaining simple syrup. Pour the
mixture into an ice cream maker then
arrange in the fresh lemon cups and
freeze.
Note: You will have ½ a cup of simple
syrup left over. Keep extra refrigerated
to use in other recipes.
avoid heart burn and stimulate the
appetite. Sorbet is the French secret
to eating... more without guilt!
Origins
The word sorbet is a French word.
Where it comes from is debatable
and rather boring. The Roman
Emperor Nero has sometimes been
credited for inventing this frozen
dessert when he had runners carry
buckets of snow from the Alps to his
banquet halls in Rome where it was
then mixed with honey and wine.
How to make it?
This frozen dessert is super easy to
make at home. Sometimes served in
a frozen lemon peel, in which case it
is called a givré, it is both pleasant to
the palate and pleasing to the eye.
47.