Cranberry Lime Sorbet - Chef Jamie Roraback

Chef: Chef Jamie Roraback
Produce: lime
Other: cranberry juice concentrate
Yields: 1 Quart

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Chef's Notes:  
Too much sugar makes the sorbet soft and slushy. Too much water makes the sorbet hard.

Recipe Spy Notes:
If you cannot find cranberry juice concentrate, use regular cranberry juice with a higher sugar content. Then add additional sugar or water to get the right consistency using the egg technique described below.

1 Cup Cranberry Juice Concentrate
1 Lime-zested and juiced
Water (see technique below to determine amount - about 3 cups)

1. Place the cranberry juice concentrate in a tall, narrow cup. Stir in the lime juice and zest. Carefully place a whole egg into the juice concentrate. The egg will float on top of the syrup.

2. Add water and gently stir (with the egg floating in the mixture). Observe and see the egg sink slightly. The sorbet mixture is good to freeze when the surface of the egg still above the level of the mixture is about the diameter of a nickel at the largest, and a dime at the smallest. Remove the egg and freeze in an ice cream machine according to manufacturer’s directions. Garnish with cranberries and a lime slice. Enjoy!

Recipe Type: Authentic 
Recipe Author: Chef Jamie Roraback
Original Photograph By: Obtained from video
Photograph Retouched By: Recipe Spy
Recipe Source:

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