Lime Sorbet & Seasaltwithfood on BBC Click's Webscape
I woke up this morning to a pleasant surprise, which I will like to share with all of my readers. BBC TV’s flagship technology review programme, Click, discovered and reviewed seasaltwithfood on the latest episode of the programme this weekend. Click’s Webscape host Kate Russell, who reviews her latest selection of the best websites every week on the programme, gave young seasaltwithfood a great review! She was just fantastic, said all the nice things including quote “seasaltwithfood.com is a scrumptious blog providing some of the easiest recipes to create the most amazing meals”. You can watch the clip here.
I would like to take this opportunity to thank Kate Russell for reviewing and including seasaltwithfood as one of your selection of the best sites on the World Wide Web! Very much appreciated.
This is a delightful lime sorbet, full of fresh lime flavor with a light hint of sweetness. Simply refreshing! I had a few scoops of this sorbet with a shot of Tequila, as suggested by the author of the cookbook. Well, I guess you can imagine what this innocent sorbet transformed into – voila, instant frozen margarita! ☺
Recipe adapted from The Perfect Scoop by David Lebovitz
2 1/4 Cups (560 ml) Water
3/4 Cup (150 g) Sugar
Zest of 1 Lime
3/4 Cup (180 ml) Freshly Squeeze Lime Juice (from about 9 limes)
6 Tbsp (90 ml) Champagne or Sparkling Wine (optional)
In a medium, nonreactive saucepan, mix 1 cup (250 ml) of the water with the sugar and lime Heat, stirring frequently, until the sugar is completely dissolved. Remove from the heat and add the remaining 1 1/4 cup (310 ml) water. Allow the mixture to chill thoroughly in the refrigerator.
Then, mix in the lime juice and Champagne or sparkling wine, if using. As usual, freeze in your ice cream maker according to the manufacturer's instructions.
PERFECT PAIRING: To make Lime Sorbet more festive, prepare the recipe but omit the Champagne. Serve coops in frosty cocktail glasses with a shots of tequila poured over them. Top each off with a few flecks of coarse salt.