Pure Dessert by Medrich Alice

Author:Medrich, Alice
Language: eng
Format: epub
Publisher: Artisan
Published: 2015-05-25T16:00:00+00:00

Equipment

Ice cream machine or food processor

Combine all of the ingredients in a medium bowl and stir to blend. The mixture will thicken slightly as the lime juice reacts with the milk, and it will look slightly curdled—this is okay. Let stand for 2 to 3 minutes, then stir again to be sure that the sugar is completely dissolved. Chill.

For an extra-cold start, put the mixture in the freezer for 20 minutes, stirring once or twice to prevent freezing. Freeze the mixture according to the instructions for your ice cream machine. When the sherbet is almost frozen, remove the dasher and check to see if the zest has accumulated on it. If necessary, scrape the zest off the dasher and stir it back into the sherbet with a fork, then continue to freeze the sherbet.

Or, if you do not have an ice cream machine, pour the mixture into a cake or pie pan, cover, and freeze until hard, 3 to 4 hours, or until needed. Remove from the freezer and break the mixture into chunks with a fork and transfer to the clean bowl of a food processor. Process, scraping the bowl as necessary, until the mixture is smooth and the color lightens.

Serve the sherbet soft or transfer to an airtight container and freeze until hard enough to scoop, at least 3 to 4 hours. If the sherbet gets too hard, before serving let it stand for a few minutes or microwave it on low (defrost) for a few seconds at a time until scoopable.

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