Running Mt Lowry with Jo
It seems a little odd to be posting a sorbet recipe when it's been so cold lately, but Kate recently took possession of an icecream maker, so this just had to be shared.
1 cup/250 ml water
1 1/2 cups/375 ml sugar
1 tblspn gelatine
1 tblspn hot water
1/2 cup/165ml tequila
1 tblspn grated lemon rind
1 cup/250 ml canned evaporated skim milk
Combine water with sugar, stir over moderate heat until sugar has dissolved. Bring to the boil, and boil without stirring for five minutes.
Meanwhile dissolve gelatine in hot water. Add to syrup, stir until well combined.
Add lemon juice, tequila and lemon rind. Cool. Combine with milk. Chill in refrigerator for one hour.
Place mixture into an icecream machine and process according to manufacturer's instructions.
If making by hand: Pour mixture into a large freezer-proof container, cover and freeze until partially set. Remove from freezer, beat with a rotary or electric mixer until smooth. Pour back into container and freeze till firm.
Serves 8.
1 cup/250 ml water
1 1/2 cups/375 ml sugar
1 tblspn gelatine
1 tblspn hot water
1/2 cup/165ml tequila
1 tblspn grated lemon rind
1 cup/250 ml canned evaporated skim milk
Combine water with sugar, stir over moderate heat until sugar has dissolved. Bring to the boil, and boil without stirring for five minutes.
Meanwhile dissolve gelatine in hot water. Add to syrup, stir until well combined.
Add lemon juice, tequila and lemon rind. Cool. Combine with milk. Chill in refrigerator for one hour.
Place mixture into an icecream machine and process according to manufacturer's instructions.
If making by hand: Pour mixture into a large freezer-proof container, cover and freeze until partially set. Remove from freezer, beat with a rotary or electric mixer until smooth. Pour back into container and freeze till firm.
Serves 8.
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