Recipe

Chili-lime Sorbet Recipe

	Sosousme / All my dishes 1 month, 1 week ago This really isn't a side dish. I serve it at my dinner parties between the fish course, and the main course as a nice palette cleanser. It's got a great hot, sour taste. Prep:15m Cook:120m Servings:8	Sosousme
	sorbet intermezzo palette cleanser

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Ingredients

1 cup sugar

1/2 cup light corn syrup

1 lime, zested

3 cups water

2 jalapenos, seeded and chopped

2/3 cup fresh lime juice

2 egg whites

1/4 cup sugar

Directions

Combine the sugar, corn syrup, lime zest and water in a saucepan; bring to a boil for 5 minutes. Remove from the heat, then add the jalapenos and lime juice. Cool to room temperature.

Strain the mixture into a shallow metal pan. Freeze 2 hours or until firm.

Place a stainless steel mixer bowl in the freezer.

Beat the egg whites in another mixer bowl until foamy. Add 1/4 cup sugar gradually and beat until soft peaks form.

Scrap the chilled lime mixture into the chilled bowl. Whip with a fork until broken, but not slushy. Gently fold in 1/3 of the egg whites, when incorporated, fold in the remaining whites.

Spoon into an ice cream maker and freeze according to manufactures directions.

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