I have a weakness for the juice/smoothie case at Whole Foods, and last weekend when we stopped in to get a few things for dinner, I found a new flavor I hadn’t tried before, called Red Ginger Lime. I can’t remember who made it, but it was delicious — a sharp bite from the ginger, a tart kick from the lime, and a little bit of sweetness from some blood orange juice (which also turned it a lovely shade of deep magenta). I was eager to try the ginger-lime combination again, and I’ve been wanting to break out the ice cream maker, so I made sherbet a few days later. We had some watermelon that needed to be eaten too, so I used it to cut the sourness of the limes a bit. (I’ve got something else with the ginger-lime combo cued up for later this week…)
The difference between a sorbet and a sherbet is the addition of dairy — sorbet is generally all fruit juice, while sherbet has some milk or cream. I wanted this to be a bit creamy, so I opted for sherbet, which I think also lasts a little longer in the freezer before becoming icy, from the extra fat I guess. I also wanted a very tart sherbet, which I got, but it’s maybe a little on the edge of too tart. If you don’t like your mouth to pucker, I would definitely suggest adding more sugar or honey, or a little less lime juice.
Finally, it’s not quite gingery enough, honestly, and I think this to some extent depends on how strong your fresh ginger is. But I found that the ginger flavor seemed more muted when frozen than before, and that the tartness of the limes was more pronounced after it was frozen, so that should help guide you to add more or less ginger and honey.
A very refreshing summer treat! (more…)