Prep. time: A few minutes
Cooking time: 5 minutes
Infusing time: 1 hour or less
Turbining time: About 1 hour
Freezing time: 1 1/2 to 2 1/2 hours (3 hours without sorbet maker)
Nothing is as refreshing as a lime sorbet! And when you add a touch of mint, it's a double delight. While discovering the Lime Sorbet Collection at Fruits&Passion I was inspired to create this delicious seasonal dessert to multiply the pleasure.
Ideally, take the sorbet out of the freezer a few minutes before serving so it's creamier.
- In a saucepan, bring the water and sugar to a boil.
- Reduce the heat. Let the sugar dissolve in the simmering water until a syrupy consistency is reached, about 5 minutes. Remove from the heat and set aside.
- Squeeze the limes and add the juice to the syrup.
- Remove the leaves from the mint; wash them well and add to the syrup. Let infuse for 1 hour.
- Strain the infusion and stir well.
- Stir in the Perrier.
- Beat the egg whites to soft peaks: they should be foamy but not firm. See the incorporation step, depending on your chosen method.
With a sorbet maker
- Pour the mixture into the bowl of the sorbet maker and process for 1 hour.
- Once the sorbet begins to set, add the beaten egg whites.
- Continue processing until the sorbet is set.
- Transfer the mixture to a stainless steel container to reduce the freezing time. Place in the freezer for 1 1/2 to 2 1/2 hours before serving.
If you don't have a sorbet maker, pour the mixture into the bowl of a food processor (with the blade). Place in the freezer. Thirty minutes later, place the bowl on the machine and process for a few minutes. Repeat the process three times, returning the bowl to the freezer for 30 minutes between each operation. In this way, you'll obtain a nice smooth texture. For a more mousse-like consistency, you can blend in 2 egg whites at the end with the food processor, then freeze again.
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