To my surprise there wasn't a single recipe for a jalapeno-lime sorbet on the internet. Emeril's jalapeno-pineapple sorbet on the Food TV website was the closest thing I found, so I found myself in uncharted waters. I began my journey by simply finding a lime sorbet recipe in in The America's Test Kitchen Family Cookbook, an outstanding cookbook that is an essential reference book for any kitchen. I simply added a jalapeno pepper to the recipe, and this is was my final product:
- 1 1/4 cups sugar
- the grated zest of two limes
- 1 1/2 cups water
- 1/2 cup fresh lime juice
- 1 tablespoon vodka (optional)
- 1 jalapeno
- Cut jalapeno in half and remove the seeds.
- Combine all of the ingredients in a blender and puree until everything is well blended.
- Strain mixture to remove lime zest and bits of pepper.
- Pour the mixture into the ice cream machine canister and churn, following the manufacturer's instructions. The mixture should resemble soft-serve ice cream.
- Transfer sorbet to an airtight container. Press plastic wrap against the surface of the sorbet. Cover the container and freeze the sorbet for 3 hours or until firm.
I loved the smooth texture and great flavor of this sorbet. I also liked the tinge of heat in the sorbet, and the fact that the burn didn't linger like a lot of spicy foods. Now I thought the sorbet was a tad bit too sweet. I felt like this sorbet leaves a syrupy taste in my mouth, instead of a clean, fresh taste. Decreasing the sugar will probably help.
Overall, I liked the recipe. Though, I think the idea of incorporating chile peppers into a sorbet might work better for other flavors. Pairing flavors might be my biggest weakness as a cook, but I hope to improve.
"Chiles are used not in violence, but to awaken and stimulate the palate, to make it alive to the possibilities of other tastes.
***Sharks Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia Dunlop.