Monday, June 22, 2009
Key Lime and Star Anise Sorbet
I made a few changes to the original Dorie Greenspan recipe, by using much less key lime juice, and infusing the syrup with star anise.
We're divided on this one. Predictibly, Danny hated it ( "Citrus, I hate citrus!"). mr. Eat The Blog really enjoyed it (we had it after a dinner of curry) to finish off a spicy meal, and I thought it was really tart, but my taste buds are messed-up from medicne and it is usually Thursday at the earliest before anything comes close to tasting normal. Then, I get the medication again on Saturday and everything tastes like bile until midweek. Ever wonder why it is Friday Cakeblogging, not Sunday? Exactly. Anyway, citrus always tastes bad to me now, so I don't think I'm a fair judge of this sorbet. I will say that I loved the texture from the condensed milk. I had a couple tins in the pantry left from something I expected to make at Christmas but never did. I think this might be the first time I've ever used condensed milk. It is however, very, very sweet. I think that is good given the tartness of the limes, but still-be warned.
If I were to do this again (which I might, with some alterations) I would just buy lime juice in a bottle. Standing there with numb hands trying to juice those limes with a wooden reamer over strainer was insanity. If you're hell-bent on doing it, at least give the limes a good roll on the counter-top first, pressing down hard to get more juice. You're going to need quite a few limes to get the cup the recipe called for originally. I used 3/4 cup and still thought it was plenty sour, but use your own tastes as a guide.