Lime Sorbet Recipe

Here's another frozen dessert - lime sorbet. Check out the Granité au Calvados blog entry for more info about other frozen desserts.

This one has a bit of egg white so maybe it should be called sherbet since it contains some dairy! According to The Columbia Guide to Standard American English, the word sherbet appeared in English in the seventeenth century and it meant a cold, fruit drink. It had two pronunciations at the time: sherbet and sherbert. However, some purists argue that only sherbet is acceptable now.

But let’s not mess with language, and just taste it. It’s undeniably delicious by any name!

Recipe: Sorbet au citron vert (Lime sorbet)

1½ cups water
1½ cups sugar
½ teaspoon vanilla extract
¾ cup lime juice, strained
1 egg white, lightly beaten
1 pineapple (about 1¾ pounds)
¼ cup white rum
Zest of 1 lime

You can find the recipe in from Le Cordon Bleu at Home (affiliate link).

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Tasting Notes
The Lime Sorbet was amazing. Sweet, citrus-y, tangy wrapped in a frozen mouthful. It was especially tasty with the rum-soaked pineapple (even though I forgot to photograph that part of it!).

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Running total: $246.25 + $6.44 = $252.69

Butter used so far: 4 pounds, 27.5 tablespoons