Live-And-Kicking Lemon and Chilli Sorbet |
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Prep Time: 40 Minutes Cook Time: 720 Minutes |
Ready In: 760 Minutes Servings: 4 |
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Nobody believed me when I served this up for dessert after a great seafood BBQ. Definately not one for the kids (or the faint hearted). Make sure the vodka is chilled or even frozen. Ingredients:
100 g caster sugar |
2 large red chilies, seeded, halved and thinly sliced |
4 finely grated lemons, juice and zest of |
3 tablespoons clear honey |
1 large egg white |
6 tablespoons vodka |
Directions:
1. Sprinkle 75gm of the sugar into a large saucepan.
2. Add 600ml of cold water and the chillies.
3. Heat gently, stirring occasionally, until the sugar has dissolved.
4. Bring to the boil and boil rapidly for 5 minutes.
5. Remove the chillies with a slotted spoon and toss in the remaining sugar.
6. Spread the sugared chillies, spaced well apart, on a sheet of greaseproof paper and leave to dry for about 20 minutes.
7. Add the lemon zest and juice and honey to the sugar syrup and leave to cool completely. Pour into a freezer-proof container, seal and freeze for 3-4 hours until slushy.
8. Break up the sorbet with a fork and spoon into a large bowl.
9. Beat with a fork until smooth.
10. Whisk the egg white until stiff and fold into the lemon sorbet mixture.
11. Pour back into the container and freeze until solid or ready to ue.
12. Move sorbet to the fridge 15 mins before serving.
13. Scoop the sorbet into glasses, sprinkling each scoop with some of the glace chillies.
14. Pour over the vodka and top with a pile of the remaining chillies.
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