Comments on: Lime Sorbet Recipe http://www.eatingcleveland.com/2008/05/20/lime-sorbet-recipe-easy-and-refreshing/ Cleveland Food Blog - Cleveland's Chubbiest Blog Fri, 12 Mar 2010 18:55:05 -0500 http://wordpress.org/?v=2.9.2 hourly 1 By: Chef Susan http://www.eatingcleveland.com/2008/05/20/lime-sorbet-recipe-easy-and-refreshing/comment-page-1/#comment-5552 Chef Susan Fri, 12 Mar 2010 14:24:40 +0000 http://www.eatingcleveland.com/2008/05/20/lime-sorbet-recipe-easy-and-refreshing/#comment-5552 Your adventurous tales of ice cream and sorbet making remind me of making ice cream while living in a small trailer at a campground. A neighbor camper brought me a bushel of fresh rapidly-softening peaches. I made a batch of peach jam, and "cat head" biscuits (named for their size), and then decided to make ice cream to cool down the trailer, which was overheated (along with myself) after simmering the jam. I made one batch, as yours with cream and sugar, 1.5 quarts, and still had peaches left. Another neighbor, a diabetic, suggested using sugar-free soda, rather than cream, along with some of the remaining fresh peaches. I chilled the container a little without blade rotation, iced the pop in my cooler, and peeled and chilled the peaches for a total of one hour. Since I could not find any S.F. peach pop, made by Faygo, I used non-S.F., and stirred the cut up peaches and soda together in a bowl. In half an hour, the sorbet was done, and was it good! Not very natural, I admit, but try it, you'll like it. You could probably use something like diet Sprite, if your fruit is sufficiently flavorful. My camping neighbor likes to make it with plain S.F. orange soda, as well. She learned the recipe while working as a school lunch cook in southern Alabama, where the kids loved it. Your adventurous tales of ice cream and sorbet making remind me of making ice cream while living in a small trailer at a campground. A neighbor camper brought me a bushel of fresh rapidly-softening peaches. I made a batch of peach jam, and “cat head” biscuits (named for their size), and then decided to make ice cream to cool down the trailer, which was overheated (along with myself) after simmering the jam. I made one batch, as yours with cream and sugar, 1.5 quarts, and still had peaches left. Another neighbor, a diabetic, suggested using sugar-free soda, rather than cream, along with some of the remaining fresh peaches. I chilled the container a little without blade rotation, iced the pop in my cooler, and peeled and chilled the peaches for a total of one hour. Since I could not find any S.F. peach pop, made by Faygo, I used non-S.F., and stirred the cut up peaches and soda together in a bowl. In half an hour, the sorbet was done, and was it good! Not very natural, I admit, but try it, you’ll like it. You could probably use something like diet Sprite, if your fruit is sufficiently flavorful. My camping neighbor likes to make it with plain S.F. orange soda, as well. She learned the recipe while working as a school lunch cook in southern Alabama, where the kids loved it.

]]> By: Carol Barnshaw http://www.eatingcleveland.com/2008/05/20/lime-sorbet-recipe-easy-and-refreshing/comment-page-1/#comment-5376 Carol Barnshaw Sat, 06 Feb 2010 23:35:39 +0000 http://www.eatingcleveland.com/2008/05/20/lime-sorbet-recipe-easy-and-refreshing/#comment-5376 Another good way to use this sorbet is to put a spoonful into a small bowl and pour a shot of vodka on - the perfect desert at the end of a heavy meal. In Paris they pour Calvados over apple sorbet Another good way to use this sorbet is to put a spoonful into a small bowl and pour a shot of vodka on – the perfect desert at the end of a heavy meal. In Paris they pour Calvados over apple sorbet

]]> By: CP in Florida http://www.eatingcleveland.com/2008/05/20/lime-sorbet-recipe-easy-and-refreshing/comment-page-1/#comment-5290 CP in Florida Mon, 18 Jan 2010 20:33:07 +0000 http://www.eatingcleveland.com/2008/05/20/lime-sorbet-recipe-easy-and-refreshing/#comment-5290 Added some grated ginger to the boil, and it was a nice touch. Added some grated ginger to the boil, and it was a nice touch.

]]> By: Alex in Canada http://www.eatingcleveland.com/2008/05/20/lime-sorbet-recipe-easy-and-refreshing/comment-page-1/#comment-5284 Alex in Canada Thu, 14 Jan 2010 22:02:13 +0000 http://www.eatingcleveland.com/2008/05/20/lime-sorbet-recipe-easy-and-refreshing/#comment-5284 my kids and I just tried this recipe, to use up a bunch of limes we had and it is perfect. thank you for posting this recipe. I created a post on our blog about it, and linked back to you. http://canadianhomelearning.blogspot.com/2010/01/homemade-lime-sorbet.html my kids and I just tried this recipe, to use up a bunch of limes we had and it is perfect. thank you for posting this recipe.
I created a post on our blog about it, and linked back to you.
http://canadianhomelearning.blogspot.com/2010/01/homemade-lime-sorbet.html

]]> By: jean_genie http://www.eatingcleveland.com/2008/05/20/lime-sorbet-recipe-easy-and-refreshing/comment-page-1/#comment-5277 jean_genie Tue, 05 Jan 2010 16:26:15 +0000 http://www.eatingcleveland.com/2008/05/20/lime-sorbet-recipe-easy-and-refreshing/#comment-5277 The recipe above mixes 2 cups sugar, 2 cups water, and 1 cup lime juice with lime zest. 2:1 ratio of sugar to juice, probably makes a pint and a half of sorbet. The recipe for Cuisinart mixes 6 cups sugar, 2 cups water and 2 1/4 cups fresh-squeezed lime juice, also with lime zest. 3:1 ratio of sugar to juice, but the syrup (which you make in the same way, right before) is much thicker, and takes some serious boiling to fully dissolve. Makes a quart and a half - the Cuisinart bowl is full to the brim. I'm not so very worried about all the sugar, but I would be interested in learning if the texture is different. The extra sugar in the Cuisinart recipe might make the sorbet slushier, I think. The recipe above mixes 2 cups sugar, 2 cups water, and 1 cup lime juice with lime zest. 2:1 ratio of sugar to juice, probably makes a pint and a half of sorbet.

The recipe for Cuisinart mixes 6 cups sugar, 2 cups water and 2 1/4 cups fresh-squeezed lime juice, also with lime zest. 3:1 ratio of sugar to juice, but the syrup (which you make in the same way, right before) is much thicker, and takes some serious boiling to fully dissolve. Makes a quart and a half – the Cuisinart bowl is full to the brim.

I’m not so very worried about all the sugar, but I would be interested in learning if the texture is different. The extra sugar in the Cuisinart recipe might make the sorbet slushier, I think.

]]> By: Arline http://www.eatingcleveland.com/2008/05/20/lime-sorbet-recipe-easy-and-refreshing/comment-page-1/#comment-4925 Arline Thu, 05 Nov 2009 08:56:37 +0000 http://www.eatingcleveland.com/2008/05/20/lime-sorbet-recipe-easy-and-refreshing/#comment-4925 Suggestion: What is the qty. that this makes? 1 Qt.? 1.5 Qts. Thanks ... Suggestion: What is the qty. that this makes? 1 Qt.? 1.5 Qts. Thanks …

]]> By: Krisjan Olsen http://www.eatingcleveland.com/2008/05/20/lime-sorbet-recipe-easy-and-refreshing/comment-page-1/#comment-4878 Krisjan Olsen Sat, 31 Oct 2009 12:40:35 +0000 http://www.eatingcleveland.com/2008/05/20/lime-sorbet-recipe-easy-and-refreshing/#comment-4878 Saw it, made it, love it. Just wish I had discovered this recipe at the beginning of summer. Hard to believe something so incredibly easy to make could be so incredibly delicious...YUM! Saw it, made it, love it. Just wish I had discovered this recipe at the beginning of summer. Hard to believe something so incredibly easy to make could be so incredibly delicious…YUM!

]]> By: Glenn Singer • Interviews from the Inside « The Checkerboard Guy’s Blog http://www.eatingcleveland.com/2008/05/20/lime-sorbet-recipe-easy-and-refreshing/comment-page-1/#comment-4799 Glenn Singer • Interviews from the Inside « The Checkerboard Guy’s Blog Thu, 24 Sep 2009 18:23:53 +0000 http://www.eatingcleveland.com/2008/05/20/lime-sorbet-recipe-easy-and-refreshing/#comment-4799 [...] what it’s going to be in my system: a bowl of elmers glue. I do like my friend Al’s homemade lime sorbet made in an ice cream maker with fresh limes, sugar and a little buttermilk. I might be an old [...] [...] what it’s going to be in my system: a bowl of elmers glue. I do like my friend Al’s homemade lime sorbet made in an ice cream maker with fresh limes, sugar and a little buttermilk. I might be an old [...]

]]> By: Mandy http://www.eatingcleveland.com/2008/05/20/lime-sorbet-recipe-easy-and-refreshing/comment-page-1/#comment-4788 Mandy Sun, 13 Sep 2009 18:56:18 +0000 http://www.eatingcleveland.com/2008/05/20/lime-sorbet-recipe-easy-and-refreshing/#comment-4788 I learned this trick from a lemon sorbet recipe, when not using an ice cream mixer, put the liquid in a 9X13 pan then put it in your freezer. Let it firm up for about 3-4 hours then fluff with a fork. Put it back in the freezer and let it freeze through, another 3-4 hours. Pulse the frozen sorbet in a food processor for an ultra-smooth texture. Re-freeze until ready to eat...YUM!! I learned this trick from a lemon sorbet recipe, when not using an ice cream mixer, put the liquid in a 9X13 pan then put it in your freezer. Let it firm up for about 3-4 hours then fluff with a fork. Put it back in the freezer and let it freeze through, another 3-4 hours. Pulse the frozen sorbet in a food processor for an ultra-smooth texture. Re-freeze until ready to eat…YUM!!

]]> By: Kristin http://www.eatingcleveland.com/2008/05/20/lime-sorbet-recipe-easy-and-refreshing/comment-page-1/#comment-4749 Kristin Wed, 19 Aug 2009 17:57:25 +0000 http://www.eatingcleveland.com/2008/05/20/lime-sorbet-recipe-easy-and-refreshing/#comment-4749 Another tip is to place a serving of lime sorbet with an ice scoop in a coctail glass. Put it in the freezer so that the glass is well and truly frosty. Pour Champagne over it and voila. It's really nice between courses as a palet cleanser, or a light dessert !! Another tip is to place a serving of lime sorbet with an ice scoop in a coctail glass. Put it in the freezer so that the glass is well and truly frosty. Pour Champagne over it and voila. It’s really nice between courses as a palet cleanser, or a light dessert !!

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