I made this in anticipation of some hot weather coming our way. But this makes a refreshing dessert post dinner, served with vodka or white rum.
Sherbets are a kind hybrid of ice-cream and sorbet, and I love the sweet and sour taste. You need to make them with citrus fruit really to get that real sherbet taste. I have made this many times with blood oranges, but I think pink grapefruit would be delicious too.
If you go for lemon, you may need a little extra sugar as lemons are very sour and you want to get the right balance.
Here I used the thick solid part of a tin of coconut milk, but thick good quality coconut yogurt also works well. Save the liquid from the coconut milk for smoothies or porridge.
Another addition that would be nice with Lime is lemongrass, this would make for the most refreshing flavour combination imaginable!
Ideally you should add the 1-2tsp of alcohol, this is to avoid the sherbet from freezing really solid as alcohol has a very high freeze threshold, giving the sherbet the perfect consistency. You can’t taste it but if you are avoiding alcohol or its for very young children avoid putting it in. Just remember to take it out the freezer well in advance of serving in order for you to be able to scoop it.
Roughly 20 limes yielding 2 cups
1 cup caster sugar
1 tin coconut milk, you only want the thick top. Or 1 cup thick coconut yogurt
1-2 tsp white Rum or Vodka
Black sesame seeds (optional)
If using an ice cream machine, make sure you have frozen the cylinder the day before. Also, it is a good idea to chill the can of coconut milk, as depending on the brand sometimes it’s runny, and what you want is to be able to scoop off the thick cream topping from the top of the tin. It doesn’t matter if a little liquid gets in too. Alternatively use thick coconut yogurt.
Roll each Lime on the worktop to help release the juices, cut in half and squeeze out as much juice as you can, into a bowl. Cut the limes in half, insert a fork and twist and squeeze. I find this gets optimum about of juice out.
Scoop out all the seeds from the juice and place a cupful of the juice in a pan with the sugar, and If using the Kaffir Lime leaves. On a low to medium heat, dissolve the sugar into the juice without heating too much. This should not take long; you want all the sugar to have dissolved into the juice. Allow to sit for 5-10minutes for the lime leaves to infuse into the warm syrup.
Remove the leaves and pour that mix, along with the remaining cupful of juice in a high-speed blender/food processor/nutribullet or whatever you have, with the vodka/white rum if using and the coconut milk/yogurt.
Blitz for a minute or two until perfectly smooth. Strain through a sieve into a bowl or plastic container, cover and chill for a good 2 hours, before adding it to the ice-cream machine or freezing it.
Once it has completely chilled set up your ice-cream maker and add the mix, keep churning until you have a soft serve consistency about 20 minutes.
When this is achieved, empty into desired container, I like to use a loaf tin, smooth the top and cover with a piece of baking paper, freeze for an hour or so or until ready to serve.
Alternatively, place the mix in your plastic container or a loaf tin, cover with a piece of parchment paper/baking paper and wrap in cling film. Every hour or so go to it and fork it vigorously to break up the ice crystals that are forming. Repeat this until you have a similar soft serve consistency. When that is achieved, smooth the top and cover with a piece of baking paper and wrap with cling film as before.
If you’re eating it in a few days or hours, you may want to take it out 5-10mins before serving in order for it to be easily scooped. Having said that it never seems to freeze so hard you cannot scoop it, mine always has the perfect consistency due to the alcohol.
It works very well with a little toasted black sesame sprinkled on top.