Like any person with a new toy, I’m completely obsessed with different flavours of sorbets/ice creams/frozen treats right now. Anything becomes and inspiration, and everyone knows I love trying new things. Well, a long time ago I came across a recipe for Lime and Chilli Sorbet, and because limes can be expensive all by their lonesome, I thought to finish that tropical theme and use pineapple juice as well.
The recipe is dead simple. I used:
2 3/4 cup Pineapple juice
1/4 cup lime juice
1/4 cup sugar
1 bird’s eye chilli
The juices were heated gently to help dissolve that sugar – you can use more lime if you want, I just did it to taste – and I sliced open the chilli and let it infuse while the juices were heating. I then put them all into a container and left it in the fridge to chill overnight. Just before churning, I removed the chilli and let my ice cream machine do its thang.
The result was a tangy pineapple sorbet, with just the floral notes of chilli. Even my friends who can’t eat much chilli usually were able to wolf it down, because the heat of the chilli never really came through, just a light fragrance.
My ideas book is bursting with things to turn into sorbets – what would you like to see next?