Temperature levels surged to over 90 ° F today in Los Angeles and the Santa Ana winds are here. Winds like these -hot, dry, strong, unforeseeable – are unusual in June. They bring early morning nose bleeds and turn palm fronds into ribbons that can cut. They’re both beautiful and disturbing. To keep doors and windows from slamming (and to keep the air circulating), I propped them open with rocks and my heaviest pots. Then I went to the garage and cleaned off the ice cream maker for the first time this year and set to work making a basic lime sherbet.
The dish is roughly equivalent parts plain yogurt, fresh citrus juice, and simple syrup. The trick is utilizing a bit of orange and lemon to take just the correct amount of edge off the lime juice. You wind up with a lime sherbet that tastes like it tangled with a Creamsicle. In the recipe I let you know that I used 4 limes, 1 orange, and a big lemon. Essentially, you want 1 1/3 cups of newly squeezed citrus juice. That stated, you can adjust the recipe based upon what you have on hand. For example, bump up the orange juice if you’re short a lime. Just make the effort to newly squeeze your fruit, it makes a difference.
Lime Sherbet Variations Coconut Lime Sherbet: Swap out up to 1/2 cup of the yogurt for an equal amount of full-fat coconut milk.
Secret Lime Sherbet: Replace the juice of half of the limes with the juice of key limes. Meyer Lime Sherbet: Replace the juice of a Meyer lemon for the lemon required
. And include the passion as well. I’m likewise going to point out one last thing we do with this sherbet. Take a tight, little scoop of the sherbet and location it in a little Picardie glass, or something comparable. Top with a shot (or half-shot) of reposado tequila and enjoy as soon as possible. If this is currently a thing – I think of it as tequila affogato (which indicates ‘drowned’ in Italian) – apologies beforehand for not crediting. If not, it needs to be. Delight in!
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