Ginger Sorbet with citrus mist recipe
Equipment
Ingredients
Ginger Sorbet
- 80 gr Ginger juice
- 300 gr Water
- 250 gr Caster sugar
- Juice and zest of 2 lemons
- 40 gr Cointreau
- 4 gr Silk Gel
Citrus Mist Infusion
- 500 ml Water
- 3 Lemons Juice and zest
- 1 Bunch of fresh chopped coriander
- 20 Cardamom pods Crushed
- 2 sticks Lemongrass
- 10 Dried kaffir lime leaves
- 1 piece of chopped ginger
Instructions
Ginger Sorbet
- Start by collecting 80g of fresh ginger juice. You can do this by using a juicer or by grating the ginger and squeezing the pulp through a clean cloth or cheesecloth to extract as much juice as possible. Fresh ginger juice adds a spicy and aromatic kick to the sorbet.
- In a medium-sized pan, combine the ginger juice, water, caster sugar, the juice and zest of the lemons, Cointreau (if using), and Special Ingredients Silk Gel. Stir well to ensure all the ingredients are thoroughly mixed using a whisk. The lemon juice and zest provide a tangy flavor, while the Cointreau adds a hint of orange
- Place the pan over medium heat and bring the mixture to a simmer. Stir occasionally to ensure the sugar fully dissolves and the flavors meld together. Heating the mixture helps to enhance the flavors and activate the thickening properties of the Silk Gel.
- Remove the pan from heat and allow the mixture to cool to room temperature. This step is crucial to ensure the sorbet mixture is not too hot before freezing, which can affect the texture.
- Once the mixture has cooled, transfer it to an ice-cream machine and churn according to the manufacturer's instructions until it reaches a smooth and creamy consistency. If you don't have an ice-cream machine, you can use dry ice for a quick freeze. Simply crush the dry ice and mix it into the sorbet mixture, stirring continuously until it solidifies.
Citrus Mist Infusion
- Start by preparing all the ingredients. Juice and zest the lemons, chop the fresh coriander, crush the cardamom pods, bruise the lemongrass sticks to release their flavor, and chop the ginger.
- In a small pan, combine 500ml of water, lemon juice and zest, chopped coriander, crushed cardamom pods, bruised lemongrass sticks, dried kaffir lime leaves, and chopped ginger. Stir the mixture well to ensure all ingredients are evenly distributed.
- Place the pan over medium heat and bring the mixture to a simmer. Once it starts simmering, reduce the heat to low and let it gently simmer for five minutes. This process helps to extract the flavors from the herbs and spices, creating a rich and aromatic infusion.
- After five minutes of simmering, turn off the heat. Cover the pan with a lid and let the mixture sit and infuse for at least 30 minutes. This allows the flavors to meld together and intensify.
- Once the infusion has cooled to room temperature, strain the mixture through a fine sieve or cheesecloth into a clean container. Discard the solids. Store the strained citrus infusion in the refrigerator in an airtight container. It can be kept for up to one week.
Video
Notes
Other usage tips of the Citrus Mist:
- Use this Citrus Mist Infusion as a flavorful base for soups, sauces, or marinades.
- Add a splash to cocktails or mocktails for a refreshing twist.
- Use it to steam vegetables or fish for an added layer of flavor.
- Enjoy it chilled as a refreshing beverage on its own.
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