I'm no stranger to heat in my food, and my husband revels in it. So when I found a chilli sorbet recipe in The Ice Cream Book, I knew I would try it someday. Lemon-lime sorbet studded with bits of red chilli? Sign me up!
Of course, the week I wanted to, there were none of the specified red chillis to be found at my grocery. So I came home with a jalapeno instead. Not that I minded.
Lots and lots of the flavor of the jalapeno came through, but basically none of the heat--not surprising, since I deseeded it. Who wants seeds in their sorbet? But that makes me curious to try this again with a habanero, which has a lovely fruity flavor but more heat than I can really deal with in most other forms. (My husband's favorite commercial salsa is Mrs. Renfro's Habanero Salsa, which I think smells lovely, but tastes like I licked brimstone.)
Jalapeno Sorbet
- 1 jalapeno, deseeded and chopped fine
- finely grated zest and juice of 2 lemons
- finely grated zest and juice of 2 limes
- 1 cup sugar
- 3 cups water
Stir in the lemon and lime juices.
If using an ice cream maker: Refrigerate the mixture for one to two hours before freezing, following the general directions given for your model. (I churned mine for about 25 minutes to soft-serve consistency before transferring it to the freezer, but of course your mileage may vary.)
To make by hand: Pour the mixture into the large shallow pan and freeze until partially frozen, about 1 to 1 1/2 hours. Beat with a hand mixer to break up chunks and work in some air. Return to freezer for another hour. Beat again, freeze another hour, then beat one final time. Transfer to an airtight container and freeze until firm.
In both cases, soften in the refrigerator 20 minutes or so before serving.
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