Refreshing lime sorbet is drenched with red wine to form a super quick yet shockingly delicious dessert.
Chef's notes
This is an interesting and simple dessert. It is even a good dessert to serve at a dinner party, when you just want something light and easy. This dessert can also be made with mango sorbet.
Steps
1
Making the Dessert
Ingredients
4 scoops lime sorbet*
2 cups full-bodied red wine*
Scoop the sorbet into 4 bowls or fancy glasses. Pour the red wine along the side and serve immediately.
*Note: For plant-based, be sure to use a non-dairy sorbet.
**Note: Make sure the red wine is something that you would enjoy drinking.
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Of course, it's super easy when you use ready made sorbet. but lime sorbet is very easy to make too: lime juice, simple syrup, water. anything else needed? any suggestions on the right proportions? (thanks)
A basic sorbet is a mixture of sugar, water and fruit. It can be flavored with things such as liqueur, wine or even herbs. The tricky thing about sorbets is finding the proper sugar ratio to obtain the best texture and sweetness. The sugar content in fruit will vary from crop to crop and season to season, so it's not simply a matter of using a straight ratio. Too much sugar will result in a soft and syrupy sorbet; whereas, too little will make the mixture hard and grainy.
Chefs often use a saccharometer which measures the sugar content of the cold liquid mixture before it is frozen. By obtaining the correct sugar density (or Baume reading), better results can be achieved. If you make sorbet often, a saccharometer is a good thing to have in your kitchen.
I do want to say though that buying sorbet is not such a bad thing. Sometimes after cooking a nice meal you want something easy for dessert. This dessert is the perfect example of this - a scoop of all-ready made sorbet made by a quality producer and some quality red wine is all you need. Cheers!
Depends where you live really. In Vancouver Marios Gelati makes a great tasting lime sorbet.
That being said, mango sorbet also works and I am sure other flavors would also work, such as lemon, we have just not tried them ourselves. Cheers!
Yes! I've read the ratio of sugar needs to be between 20-30% in order to freeze well and remain scoopable. You can also do what's called the "egg test" in order to determine the ratio. Just Google "egg test sugar," and it'll pop right up! Once you figure it out, then you can just jot down the measurements used for particular sorbets. A saccharometer sounds really handy though!
Kimberley S • Rouxbe Staff •A basic sorbet is a mixture of sugar, water and fruit. It can be flavored with things such as liqueur, wine or even herbs. The tricky thing about sorbets is finding the proper sugar ratio to obtain the best texture and sweetness. The sugar content in fruit will vary from crop to crop and season to season, so it's not simply a matter of using a straight ratio. Too much sugar will result in a soft and syrupy sorbet; whereas, too little will make the mixture hard and grainy. Chefs often use a saccharometer which measures the sugar content of the cold liquid mixture before it is frozen. By obtaining the correct sugar density (or Baume reading), better results can be achieved. If you make sorbet often, a saccharometer is a good thing to have in your kitchen. I do want to say though that buying sorbet is not such a bad thing. Sometimes after cooking a nice meal you want something easy for dessert. This dessert is the perfect example of this - a scoop of all-ready made sorbet made by a quality producer and some quality red wine is all you need. Cheers!
Joe D •Having trouble finding lime sorber. What brand makes lime. I find lemon, strawberry and others...
Dawn T •Depends where you live really. In Vancouver Marios Gelati makes a great tasting lime sorbet. That being said, mango sorbet also works and I am sure other flavors would also work, such as lemon, we have just not tried them ourselves. Cheers!
Sarah M •Yes! I've read the ratio of sugar needs to be between 20-30% in order to freeze well and remain scoopable. You can also do what's called the "egg test" in order to determine the ratio. Just Google "egg test sugar," and it'll pop right up! Once you figure it out, then you can just jot down the measurements used for particular sorbets. A saccharometer sounds really handy though!