Posts tagged ‘blender’

Working with limitations – Making Sherbet

We’re in Cincinnati for 2 weeks and this time, we are in a hotel unit that comes with a kitchen!  Woohoo!  I was not able to contain my excitement the moment I walked into the room.  Its great!  I wanted to set up immediately except that my “food bag” was locked away in my work case and I wont be able to retrieve it till the next day. 

Since I have a kitchen now, I’m a bit more adventurous with what I want to make.  I browsed through recipes app in my ipod and found an interesting one… Lemon Basil Sherbet. 🙂  Hmmmm… Looking at the easy few ingredients listed and a quick glance through the method, I thought,”This should be easy.  I can make it work!”

The company very kindly organised a trip to the nearest supermarket for 25 of us and I got all I needed to make the sherbet:

  1. Half and half or light cream – 1 Cup
  2. Granulated  Sugar – 2/3 Cup
  3. Honey – 2 TBS
  4. Lemon Zest – 1 1/2 TBS
  5. Juice of 3 Lemons (Keep the squeezed lemon halves and use them as cups for serving!)
  6. Basil Leaves – 8 fresh divided
  7. Whole Milk – 2 Cups
  8. Sea Salt – Pinches

Method:

  1. Combine half and half, sugar, honey and lemon zest in saucepan. 
  2. Simmer and stir to dissolve sugar.
  3. Remove from heat add 4 basil leaves and bruise against bottom of pot.
  4. Cover and let steep 15mins.
  5. Remove Basil leaves discard and whisk in milk.
  6. Refrigerate till completely chilled.
  7. Whisk lemon juice into Sherbet base and add salt and sliced remaining 4 basil leaves.
  8. Taste for sweetness and add honey if required.
  9. Freeze mixture in ice cream maker or freeze and blend with food processor/blender till smooth.
  10. Cover mixture with plastic wrap and try to gently tap to release air bubbles from mixture.
  11. Freeze for a couple of hours before serving.

Obstacle 1:  I didnt find basil in the supermarket so I thought maybe i can make do with Parsley or just make Lemon Sherbet… 🙂 – DONE.

Obstacle 2: The recipe said to put the mixture into an ice cream maker.  Frankly I dont know why I didnt see that earlier because that would have detered me from making this.  Well, I googled,”How to make sherbet without an ice cream maker?”  and I found a youtube video teaching you how to do this! – DONE.

Obstacle 3: Lemon Zest… you usually need a grater and since I dont have one in the kitchen, I used the peeler to peel the lemon (just the yellow bits) and subsequently chop them up into thin strips and there you go… Lemon Zest! 🙂 – DONE.

Obstacle 4: I was supposed to use whole milk but I only have 2% fat milk so… we’ll see how it goes.. Low fat Sherbet anyone?! 🙂  – DONE.

Obstacle 5:  To get the smooth Sherbet consistency, it was recommended to at least put the frozen mixture into a blender.  One of our colleagues travel a mini blender so I’m borrowing it from her and hopefully it will all work! – DONE

I’m blending it tomorrow… Fingers crossed!

Obstacle 6: I didnt have any cling wrap so I used any plastic bag I can find, cut out a size, rinse it and cover the sherbet with it.  (Step 10 above)

This is the end product of my Lemon Vanilla Sherbert:

I added vanilla essence instead of basil and it tastes GREAT! 🙂  Nice vanila scent to it too!

January 22, 2011 at 7:17 am Leave a comment


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