First off: apologies. For reals.
I used to be one of those people without an ice cream machine — doomed to gawk in awe and envy of fellow food bloggers with the means of churning their very own frozen desserts.
So, if you don’t have access ice cream machine, I’m sorry whatever unwanted salivation these photos may induce.
Howeverrrrrr — if you can afford to get one, do it!
My recently acquired ice cream machine is one of the best damned things in my cramped and teeny-tiny kitchen — no joke! — and making ice cream at home tastes way better and ultimately costs a lot less than the chemical-laden stuff at the supermarket.
I’ve been having tons of fun (and failures — cough cough) with coming up with my own recipes, too!
This passion fruit and lime sorbet is creamy and refreshing at the same time, and (who knows what sorcery this be!) the taste reminded me and my taste testers of key-lime pie filling. Seriously.
One more thing — in case you read this recipe and find yourself wondering why anyone would bother adding zest, taking it out, then adding it again, here’s your answer: flavour and appearance.
Letting the zest infuse into the sorbet base overnight adds a strong and refreshing zip of lime, but the lime zest will quickly soak up the colour of the sorbet base and look sluggish and gross.
By taking it out and adding it again just before churning, you can preserve the beautiful green of the lime zest and enjoy the full flavour it imparts!
Passion Fruit & Lime Sorbet
- 400ml coconut milk
- 400ml passion fruit puree
- 2 tablespoons lime juice
- 3/4 (150g) cup sugar
- 1/4 cup (90g) light corn syrup
- 1/2 teaspoon salt
- zest of 2 limes, added separately
Whisk all the ingredients together in a sauce pot over medium heat.
Bring everything to a simmer, stirring to make the mixture homogenous and dissolve all the sugar, and then remove from the heat.
Zest 1 lime directly over the pot and whisk in the zest.
Transfer the sorbet base to new container and allow to rest, covered, in the fridge overnight.
Just before churning, strain the mixture to remove the discoloured flecks of lime zest. Zest 1 more lime into the sorbet base, then churn and freeze immediately.
I served this sorbet with a lime sugar cookie and a sprinkle of toasted coconut flakes.
Next time I might un-veganize this by adding condensed milk and pie crust pieces to make it even more key-limey pie delicious. Yum!