Monday, March 9, 2009
Well, I mentioned yesterday that I had a recipe for a light and refreshing dessert that would go very nicely after the main dish I'll be making on live, local television tomorrow. I'll be making a variation of the Honey Lime Chicken Enchiladas I posted a while ago. We will also be talking about food blogs and foodies here in Utah, and I'll be joined by fellow Utah food bloggers, Lindsey and Becky.
I have to admit that I am both thrilled to be doing this, and slightly petrified. The hostesses of Good Things Utah on ABC4 are absolutely delightful ladies to watch on TV and they are so fun and refreshing, but as far as I'm concerned, they must have nerves of steel because I find that I am quaking just a bit at the idea of going on live TV. So, if you live here in Utah, please tune in if you can and then, even if I fall flat on my face, do me a favor and tell me how good I did. You can lie if you must! I will be recording the program so that I can torture myself (and be delighted at the same time) and watch it when I get home. Seriously though, I think it is going to be a blast and I am super excited to meet Lindsey and Becky in person.
If you want to make a full menu of the enchiladas I'll be making as a main dish on tomorrow's show, followed by this Key Lime Sorbet for dessert, then you really ought to check out this fantastic looking Jicima and Black Bean Salad that Lindsey put together as the perfect compliment to the enchiladas.
So, on to the dessert, right? Right. I made this Key Lime Sorbet as a way to continue the lime lovin' goodness after the enchiladas, and as a way to quench the heat from the enchiladas if you go for the spicy version. This ice cream is so simple to put together that it borders on the ridiculous. Seriously, all you do is boil some sugar and water together then add some lime juice and a can of condensed milk. Let that cool, then churn it up and you are good to go. When I made my ice cream, I wasn't sure if I got it right because it was still so slushy even after churning, so it really does need a few hours in the freezer to firm up, but all things considered, it is fairly quick to make with minimal effort.
The ice cream is smooth, puckery and completely refreshing. I know I will make this one to cool off many times this summer. If you don't like the pucker factor of a strong lime flavor, then add some more sugar to the mix.
Key Lime Sorbet
Source: Dorie Greenspan, via Epicurious
3/4 cup water
1/2 cup sugar
1 14-ounce can sweetened condensed milk
1 cup fresh or bottled Key lime juice
Bring 3/4 cup water and sugar to boil in heavy medium saucepan, stirring until sugar dissolves. Mix in sweetened condensed milk, then lime juice. Transfer mixture to medium bowl; place over large bowl filled with ice and water and cool, stirring often, about 30 minutes.
Process lime mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to medium container, cover, and freeze until firm, at least 4 hours and up to 2 days.