Recipe: lime sorbet
By the end of last week, I was a broken woman. My neck and right shoulder were inflamed as was my lower back. My good friend Advil and I worked through it as best we could, but when my aunt dropped me off at the Eldorado in Santa Fe Friday afternoon, I was barely able to walk. She urged me to make an appointment with the spa at the Eldorado to see if I could get some relief before the long car ride home.
I’m not a spa girl. Manis, pedis, facials, saunas, massages, waxing – it’s all foofie stuff to me. I had only had one real massage before… for an injury. Luckily, they had an opening and I winced with pleasure as my muscles crunched under the force of a deep tissue massage. The 7-hour car ride home negated that rather expensive massage by the next morning and I was in pain no matter what I did. After an appointment with a massage therapist (there are a lot of those in Boulder), heat, ice, exercise, stretches, and staying off the computer – I am finally feeling good. There is nothing like being sick or broken to make you appreciate how amazing it is to be normal. Just in time for my next road trip too!
it’s green food week
This week is St. Patrick’s Day. I like the color green. Half of my Patagonia jackets and tops are green (it’s the color that’s always on sale)! I also have a fascination with green food. However, I’m neither Irish nor do I drink beer – so you’re stuck with lime sorbet today.
I didn’t make the sorbet this week. I made it last summer, but my blog queue is like a deep purse that keeps turning up surprises that you had forgotten about. For me, it’s never too cold to enjoy sorbet. For you, chances are the weather is warming up and in the next few weeks a cold, tart, refreshing scoop of lime sorbet might sound like a good idea.
zest before juicing
Sorbet is easy to make and one of my favorite warm (or any) weather treats. I like fruity sorbets. I like fruity. It’s basically fruit, sugar, and water. But if you want to achieve that smooth texture in your sorbet as opposed to the chunkier grain of say, a granita – you can add a little booze.
and some gin for smoothness
Or you can add a lotta booze, as in after the sorbet has been churned and frozen. Scoop it out and douse with a little more of the happy sauce before serving for an adult version. Everything goes well with lime (well, except Baileys…). It’s perfectly delightful as is and plays nicely with a scoop of strawberry sorbet.
funny thing is, i can imagine skiing down these scoops
4 limes, zest of
8 limes, juice of
2 cup simple syrup (recipe: heat 1 cup of water and 1 cup of sugar; stir until dissolved; bring to boil; let cool)
1 cup water
2-4 tbsps gin or vodka
Fine chop the zest. Combine the juice, zest, simple syrup, and water. Add the gin or vodka. Refrigerate until completely cooled. Freeze in ice cream machine. Makes about a quart. (I made half of the recipe in the photos).