So… It’s time to go a little crazy in order to expand my creative culinary skills. Today I decided to make a savory sorbet! Seriously…? Why?! I don’t know.. I mean there’s gazpacho.. So.. Why not?
The key issue here was how to get a nice texture without adding too much sugar and ending up with a sweet (regular sorbet). The sugar syrup added to sorbets is usually quite a critical ingredient to give it a tender consistency. Do I need to add a load of salt to offset the sugar? Oh! Wait…! How about I roast some garlic and blend that in? If you feel that you can trust me, then please find the recipe below. 🙂
- 3 large lemons, zested and supremed
- 2 Tbsp lemon juice (the bit that results after cutting and supreming should be enough)
- 1 Tbsp sugar
- 1 1/2 tsp salt
- 1 head of garlic
- Few sprigs of dill, chopped (optional)
- Cut the lemon supremes into cubes and lay them flat on a plate or baking tray and freeze them (uncovered), until completely frozen.
- Cut off the top 1/2 inch of the garlic head, drizzle it with olive oil and sprinkle a pinch of salt over the top. Wrap the garlic in aluminum foil and roast in a 190 degree Celsius oven for 20-25 minutes.
- Combine the zest, sugar, lemon juice with a tablespoon or two of water in a small sauce pan and bring to a brief boil. Set aside.
- Once the lemon cubes are frozen and the garlic is roasted, place all three parts together in a chilled bowl and start blending using a hand blender until smooth. If your sorbet starts to get too runny, put it in the freezer for 10-15 minutes and blend again.
- Once the desired texture has been achieved, you can enjoy this with some poached or fresh seafood. Make sure your seafood dish is not a hot one, as there would be no point in serving it with a sorbet! LOL – Enjoy. 😀