Ingredients with Measurements:
- 2 cups fresh Barbados gooseberries, washed and hulled
- 1 cup water
- 1 cup granulated sugar
- 1/4 cup freshly squeezed lime juice
- 1/4 teaspoon salt
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, combine the water and sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved completely. Remove from heat and let cool to room temperature.
2. In a blender or food processor, puree the gooseberries until smooth. Strain the puree through a fine-mesh sieve to remove any seeds or pulp.
3. Add the gooseberry puree, lime juice, and salt to the cooled sugar syrup. Stir to combine.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until the sorbet is frozen and smooth.
5. Transfer the sorbet to a freezer-safe container and freeze for at least 2 hours or until firm.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Freezing time: 2 hours
Temperature:
Freezer temperature: 0°F (-18°C)
Serving size:
This recipe makes about 4 cups of sorbet, or 8 servings.
Nutritional information:
Calories: 140
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 75mg
Total Carbohydrate: 36g
Dietary Fiber: 2g
Sugars: 33g
Protein: 0g
Substitutions for ingredients:
- If you can't find fresh Barbados gooseberries, you can use frozen gooseberries or substitute with another tart fruit like raspberries or cranberries.
- You can use lemon juice instead of lime juice.
- If you prefer a sweeter sorbet, you can increase the amount of sugar to 1 1/2 cups.
Variations:
- Add a splash of rum to the sorbet mixture for a tropical twist.
- Top the sorbet with fresh berries or a dollop of whipped cream.
- Use the sorbet as a base for a refreshing summer cocktail.
Tips and tricks:
- Make sure to strain the gooseberry puree to remove any seeds or pulp for a smooth sorbet.
- Chill the sorbet mixture in the refrigerator for at least 1 hour before churning in the ice cream maker for best results.
- To prevent ice crystals from forming, cover the sorbet with plastic wrap pressed directly onto the surface before freezing.
Storage instructions:
Store the sorbet in an airtight container in the freezer for up to 1 month.
Reheating instructions:
None needed.
Presentation ideas:
Serve the sorbet in chilled bowls or glasses garnished with a sprig of fresh mint.
Garnishes:
Fresh berries, whipped cream, mint leaves.
Pairings:
This sorbet pairs well with a light and fruity white wine like a Riesling or Sauvignon Blanc.
Suggested side dishes:
None needed.
Troubleshooting advice:
- If the sorbet is too hard, let it sit at room temperature for a few minutes before scooping.
- If the sorbet is too soft, freeze it for another hour or until firm.
Food safety advice:
- Make sure to wash the gooseberries thoroughly before using.
- Use a clean and sanitized ice cream maker to prevent any contamination.
Food history:
Barbados gooseberries, also known as starfruit or carambola, are native to Southeast Asia but are now widely grown in tropical regions around the world. They are a popular ingredient in Caribbean cuisine and are often used in desserts and drinks.
Flavor profiles:
This sorbet is tart and tangy with a hint of sweetness from the sugar and lime juice.
Serving suggestions:
Serve this refreshing sorbet as a light and healthy dessert after a summer meal.
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Taste: Tangy, Sweet, Tart, Refreshing