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| Yum! |
I went shopping the other day and I found these super cute retro ice cream containers. So I thought "What a fabulous idea. I can make sorbet!"
In high school and university, I used to make lemon sorbet all the time. I am not really sure how I came up with the method. This time, I had a little trouble trying to remember what I used to do.
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| Totes cute |
So I took 3 massive lemons that I found at a market earlier in the morning.
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| They were a lot larger than the photo would leave you to believe |
Then I squeezed the bezeebers out of them!! I used an old school squeezer that I found as you can see.
Et voilà!!
These lemons made about 1 1/3 cups of lemon juice (not as juicy as they would have made me believe!) Apparently, these ones were mostly rind!
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| Lots of rind |
I boiled about 1 litre of water on the stove. As it was heating up, I added 250 grams of caster sugar and stirred the mixture as it melted. I let it rise to the boil for just over 5 minutes and then placed it into a plastic container to cool in the fridge. I used this one because it is rectangular hence easier to get at with a fork whilst freezing.
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| Lunchbox will suffice |
Meanwhile, the next step is to take two eggs and separate the whites into a bowl.
Then using a whisk, mix until the egg whites form a stiff appearance. This takes some time if you are using your hand. Otherwise if you have a mixer, it will be much more efficient! After a time, I added about 1/2 cup of caster sugar.
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| Get ready for some muscular arms! |
Then gradually fold in the egg white mixture into the container.
I left the container to freeze for a couple of hours, then I took a fork and 'smooshed' the contents together again. Then I put it back into the freezer.
After another couple of hours, I transfered the sorbet into the retro ice cream container.
And returned to the freezer, where I left it overnight.
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| Filling up the container |
And here is the result the next day!
It has a delicious tart lemon flavour that I would be tempted to indulge myself eating all day long if I could.
I am hoping to try this again with another mix of fresh fruit to try to perfect the method!
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| I decided to serve the sorbet in these awesome classic champagne glasses. I looooove glasses like these. All the glamourous stars from the 1930s-1940s Hollywood films drunk from them.... am summoning up visions of Bette Davis |
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| A young Bette Davis in 'Of Human Bondage' Amazing performance by Bette. There is one scene where she goes completely psycho. So great! Ha! Photo credit: www.thefilmexperience.net |
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| And Ingrid Bergman and Cary Grant in Alfred Hitchcock's 'Notorious' Photo credit: www.filmnoirblonde.com |
Digressing again... *classic film nerd coming out* but I would recommend those films in a heartbeat.
Note: As I seemed to have not remembered exactly what I used to do, I kind of just went along with whatever I thought would do (ha! typical). The sorbet was not as solid as I wished it to be though I was not trying to go for the creamy type of sorbet either.
-Addit 23/1/15 Scrap that. It is perfect now!
If you end up with sorbet that does not seem to set very well and is more of a liquid, you can serve it as a granita or better yet, serve it as a cocktail! Just add some spirits. And maybe try your sorbet again later!