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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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The cool lemon sorbet complements the sweet kick of the glace chillies. You can make the sorbet up to 4 months in adavance - simply freeze and move it into the fridge 15 minutesa before you want to serve it. I like to serve the sorbet with a splash of vodka. Ingredients:
100 g caster sugar |
2 fat red chilies, seeded, halved and sliced thinly |
4 lemons, juice and zest of |
1 large egg white |
6 tablespoons vodka |
Directions:
1. Sprinkle 75g of the sugar into a large pan. Add 600ml of cold water and the chillies. Heat gently, stirring occasionally, until the sugar has dissolved. Bring to the boil and boil rapidly for 5 minutes. Remove the chillies with a slotted spoon and toss in the remaining sugar. Spreed the sugared chillies, spaced well apart on a sheet of greaseproof paper and leave to dry for about 20 minutes.
2. Add the lemon zest and juice and honeu to the sugar syrup and leave to cool completely. Pour into a freezer proof container, seal and freeze for 4-5 hours until slushy.
3. Break up the sorbet with a fork, and spoon into a large bowl. Beat with a fork until smooth. Whisk the egg white until stiff and fold into the lemon sorbet mixture. Poir back into the container and freeze until solid or ready to use.
4. Scoop the sorbet into glasses, sprinkling each scoop with some of the glace chillies. Pour over the vodka with a pile of the remaining chillies.
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