Ingredients with Measurements:
- 2 cups nasturtium leaves and flowers, packed
- 1 cup water
- 1 cup sugar
- 1 cup fresh lime juice
- 1 tablespoon lime zest
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 dissolves. Remove from heat and let cool.
2. In a blender or food processor, puree the nasturtium leaves and flowers with the cooled sugar syrup until smooth.
3. Strain the mixture through a fine-mesh sieve into a large bowl.
4. Stir in the lime juice and zest.
5. Chill the mixture in the refrigerator for at least 2 hours, or until completely cold.
6. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
7. Transfer the sorbet to a freezer-safe container and freeze until firm, about 2 hours.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Freezing time: 2 hours
Temperature:
Refrigerate until completely cold before churning in the ice cream maker. Freeze until firm.
Serving size:
This recipe makes about 4 cups of sorbet, or 8 servings.
Nutritional information:
Per serving: Calories 160, Fat 0g, Cholesterol 0mg, Sodium 0mg, Carbohydrates 41g, Fiber 0g, Sugars 40g, Protein 0g
Substitutions for ingredients:
- If you can't find nasturtium leaves and flowers, you can use arugula or watercress instead.
- You can use lemon juice and zest instead of lime.
Variations:
- Add a splash of vodka or gin to the mixture before churning for a boozy twist.
- Top with fresh berries or whipped cream for a decadent dessert.
Tips and tricks:
- Make sure to strain the nasturtium mixture well to remove any fibrous bits.
- If you don't have an ice cream maker, you can still make this recipe by freezing the mixture in a shallow dish and stirring every 30 minutes until it reaches a sorbet-like consistency.
Storage instructions:
Store the sorbet in an airtight container in the freezer for up to 1 month.
Reheating instructions:
Let the sorbet sit at room temperature for a few minutes to soften before serving.
Presentation ideas:
Serve the sorbet in chilled glasses or bowls, garnished with a nasturtium flower or lime wedge.
Garnishes:
- Nasturtium flowers
- Lime wedges
- Fresh berries
Pairings:
- This sorbet pairs well with a crisp white wine or a sparkling rosé.
Suggested side dishes:
- Serve with a light salad or grilled vegetables for a refreshing summer meal.
Troubleshooting advice:
- If the sorbet is too icy, try adding a tablespoon of corn syrup or honey to the mixture before churning.
Food safety advice:
- Make sure to wash the nasturtium leaves and flowers thoroughly before using them in the recipe.
Food history:
- Nasturtiums are a type of edible flower that have been used in cooking for centuries. They are native to South America and were brought to Europe by Spanish explorers in the 16th century.
Flavor profiles:
- This sorbet has a bright, tangy flavor from the lime juice and a slightly peppery taste from the nasturtium leaves and flowers.
Serving suggestions:
- Serve this sorbet as a light and refreshing dessert after a summer meal.
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Taste: Citrusy, Tart, Refreshing, Tangy, Sweet