By Tracey
Fresh Lime Sherbet
from The Cook’s Illustrated Cookbook
Ingredients:
- 1 tablespoon lime zest
- 1 cup plus 2 tablespoons granulated sugar
- 1/8 teaspoon salt
- 2/3 cup freshly squeezed lime juice (from about 6-8 limes)
- 1 1/2 cups water
- 2 teaspoons vodka (or Triple Sec)
- 2/3 cup heavy cream
Directions:
Combine the zest, sugar and salt in the bowl of your food processor. Pulse 10-15 times, or until the sugar is damp and fragrant. Combine the lime juice and water in a large measuring cup, and with the food processor running, slowly add the juice/water mixture in a steady stream. Process for about 1 minute, or until the sugar has dissolved completely. Pour the mixture through a fine-mesh strainer into a freezer-safe bowl to remove the lime zest. Mix in the vodka and cover the bowl with plastic wrap. Place in your freezer for 30-60 minutes, or until the mixture is very cold (about 40 F on an instant read thermometer). Don’t leave the mixture in there so long it freezes.
Remove the juice mixture from the freezer. Add the cream to a medium bowl and (by hand) whisk until soft peaks form. Whisking constantly, slowly pour the juice mixture (down the edge of the bowl rather than in the center) into the cream in a steady stream. Immediately add the mixture to your ice cream maker and freeze according to the manufacturer’s instructions. (Mine took about 15-20 minutes to reach soft serve consistency.) Transfer the sherbet to an airtight container and press a piece of plastic wrap directly against the surface. Freeze for at least 3 hours (or until firm) before serving.
Makes about one quart.
