Rosemary and Lime Sorbet
Inspired by techniques from NYT Cooking.
An unusual creamy sorbet: milk and cream infused with rosemary, then sharpened with plenty of lime.
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Method
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Equipment
- ice-cream maker
- large saucepan
- whisk
- fine sieve
- bowl
- blender (if needed)
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 177 kcal |
| Protein | 2.8 g |
| Carbohydrate | 28.2 g |
| of which sugars | 27.5 g |
| of which free sugars | 23.4 g |
| Fat | 6.5 g |
| of which saturates | 3.9 g |
| Fibre | 0.1 g |
| Salt | 0.13 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Base
- 350 ml whole milk
- 350 ml single (light) cream
- 140 g caster sugar
- 60 g light corn syrup or glucose syrup
- 2 rosemary sprigs (about 10 cm each)
Finish
- 75 ml lime juice (about 3 limes)
- 1 lime, finely grated zest
- 1
Infuse. Put the milk, cream, sugar, corn syrup and rosemary in the large pan and bring just to the boil, watching that it does not rise over the top.
- 2
Strain and cool. Take off the heat, leave for 10 min, then strain into the bowl. Cool, then refrigerate until very cold.
- 3
Add the lime. Whisk the lime juice into the cold base a little at a time, then the zest. If it starts to look grainy, whisk hard or blend for a few seconds.
- 4
Churn and freeze. Churn for 20-25 min, then freeze for 2-3 h. Serve small scoops with a tiny rosemary sprig.
Storage
Keep covered with baking paper on the surface in the freezer for up to 1 week. Soften for 5-10 min before scooping.
