[CH] sorbet recipes
Tara Deen (tara@es.usyd.edu.au)
Thu, 27 Jan 2000 09:49:03 +1100
Hi all,
I have been sending this to individual people as it's such a big file,
but in the face of overwhelming requests I'm posting it.
I made the geranium sorbet last night with what I had in the house.
This turned out to be lemon geranium and 3 limes and a smallish lemon. I
used a pile of lime zest, and made up the liquid with Cointreau. It had
a nice, if strongly flavoured result. I guess it should have been called
'scented citrus and booze sorbet'! Went down well after chilli and
tomato sauce, rosemary and chilli potatoes, salsa salad and jalapeno
cornbread...the whole meal from CH recipes.
Champagne and Lemon Sorbet
¾ cup caster sugar
1 cup water
2/3 cup champagne (or increase lemon juice)
2/3 cup strained fresh lemon juice
2 egg whites
Combine sugar and water in medium saucepan, stir over heat, without
boiling, until sugar is dissolved. Bring to boil, boil, uncovered, for 8
minutes,. Without stirring, cool to room temperature.
Stir in champagne and lemon juice. Pour into metal pan, freeze until
partly set. Process egg whites with partly set frozen mixture until
smooth. Pour into plastic container, cover, freeze until firm.
When ready to serve, allow to soften in fridge for ½ an hour or so to
serve in bowls, or scrape with a spoon to produce curls to serve in
frozen dessert glasses.
Scented geranium sorbet
185 g sugar
2 ½ cups water (625 ml)
6 lemons
4 (6 if small) geranium leaves, crumpled (use a scented geranium, such
as rose, or lemon)
1 egg white
extra leaves, for decoration.
Place sugar in a medium saucepan with water. Grate over lemon rind. Heat
over low heat and when sugar has dissolved, bring to the boil. Add
crushed leaves. Boil for 6 minutes, cool.
Squeeze juice from the lemons and strain into cooled syrup. Pour mixture
into cold freezer trays or a metal bowl. Place in a freezer until
mixture just begins to freeze. Remove, turn into a bowl and discard
geranium leaves. Beat with a whisk until smooth, but not melted. Beat
egg white until stiff but not dry, fold lightly through mixture and
return to tray. Cover and freeze until firm.
Pile sorbet into chilled glasses and serve decorated with a rose
geranium flower and leaves.
Goes really well with curries, and has a beautiful perfume and flavour.
If you don’t have scented geranium leaves, try a few drops of rose water
or essence.
Yours in hotdom,
Tara
--
______________________________________________________
Tara Deen
School of Earth Sciences
Division of Geology and Geophysics
Building FO5
University of Sydney NSW 2006
Phone: 61-2-9351 4271
Fax: 61-2-9351 0184
email: tara@es.usyd.edu.au
______________________________________________________