Live-And-Kicking Lemon and Chilli Sorbet
- Ready In:
- 12hrs 40mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 100 g caster sugar
- 2 large red chilies, seeded, halved and thinly sliced
- 4 finely grated lemons, juice and zest of
- 3 tablespoons clear honey
- 1 large egg white
- 6 tablespoons vodka
directions
- Sprinkle 75gm of the sugar into a large saucepan.
- Add 600ml of cold water and the chillies.
- Heat gently, stirring occasionally, until the sugar has dissolved.
- Bring to the boil and boil rapidly for 5 minutes.
- Remove the chillies with a slotted spoon and toss in the remaining sugar.
- Spread the sugared chillies, spaced well apart, on a sheet of greaseproof paper and leave to dry for about 20 minutes.
- Add the lemon zest and juice and honey to the sugar syrup and leave to cool completely. Pour into a freezer-proof container, seal and freeze for 3-4 hours until slushy.
- Break up the sorbet with a fork and spoon into a large bowl.
- Beat with a fork until smooth.
- Whisk the egg white until stiff and fold into the lemon sorbet mixture.
- Pour back into the container and freeze until solid or ready to ue.
- Move sorbet to the fridge 15 mins before serving.
- Scoop the sorbet into glasses, sprinkling each scoop with some of the glace chillies.
- Pour over the vodka and top with a pile of the remaining chillies.
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RECIPE SUBMITTED BY
Originally from Sydney, I have been living in WA for the last 20 odd years interspersed with stints in the UK, Bougainville PNG, and SE Asia. I have been in the Pilbara for the last couple of years.
I love cooking but these days, due to the number of hours I work I have little time to indulge in anything that requires long cooking or preparation.
My alltime favourite cookbook is the Complete Asian Cookbook by Charmaine Solomon. I've had one since it was first published in 1976 - I'm now on my THIRD!!!!!
As an avid collector of cookbooks my shelves are groaning, so I use the net quite a bit.
I love the idea of trying well loved recipes and the feedback from ratings is great!