I was planning to make a Lime Sorbet for quite a while and Mama Mia’s version gave me more of an incentive to try it out. But I’ve always been skeptical about a sorbet texture turning out smooth and ice crystal-free without an ice cream maker, and since I don’t own one, I was in wondering how to give it a different texture than that of a granita.And it was then that I stumbled on this amazing bit of tip from BBC GoodFood. Just add an egg white to your mixture AFTER it has frozen and refreeze is. That did the trick. Soft, chilled sorbet with not a single trace of ice crystal — this is one heck of a Summer dessert!
Recipe adapted from BBC GoodFood
Litchis, peeled and pitted: 1 kg (weight in total)
Caster sugar: 50 gm
Water: 50 ml
Egg white: 1
Limes, zest and juice: 2
1. Make the simple syrup first. In a non stick saucepan add the sugar and water and let the sugar dissolve over a gentle heat. Bring to the boil for 1 min. Turn off heat and let the syrup cool.
2. In a blender, blitz the litchis until almost mashed. Pour in the simple syrup, the lime juice and zest and blitz a few more times till you get an almost smooth mixture. Tip the mixture in a metal container (covered with cling film) and freeze for 6 hours or more until solid.
3. Once the mixture has solidified, break up the frozen mix with a fork or scoop so that it resembles the texture of a granita. Pour the mixture again into the blender. Tip in the egg white and blitz until frothy and pale and devoid of any ice crystals. This gives you the perfectly smooth yet frozen “sorbet” texture as opposed to the slightly icy granita.
4. Return to the container and freeze again in the same metal pan with cling film,
5. When ready to serve, scoops out the sorbet and sprinkle some lime zest.