Kaffir lime sorbet

By: Nick Palumbo
From: Gelato Messina
Makes: 1 kg
Photographer: Billy Law

This lime sorbet is infused with kaffir lime leaves and zest. Lime juice is also used, but you need to use ordinary limes for this, as kaffir limes are used mainly for their aromatic zest and leaves — they have virtually no juice.

For added flavour, the grated zest is mixed with sugar and set aside for a day. The sugar, being hygroscopic, will pull out the essential oils in the zest, and these will absorb into the sugar. This method will extract more flavour than by simply placing the zest in water.

Domestic

Ingredients

Quantity	Ingredient
5g	kaffir lime leaves
510g	water
5g	grated kaffir lime zest
175g	sugar
55g	dextrose
50g	maltodextrin
5g	stabiliser
200g	lime juice, (20%), assume 5% sugar (see note)

Method

Infusing

Put the kaffir lime leaves in a food processor with the water and blitz until the leaves are finely chopped, then transfer to an airtight container and place in the fridge overnight to allow the flavours to infuse. Strain and use this water in your recipe.
Put the kaffir lime zest in a bowl with the sugar, cover and leave for 1 day to allow the flavours to infuse.
Mixing

Put the lime-infused water in a double boiler over a medium heat.
Put all the powders (but not the infused sugar) in a bowl and mix until combined. When the water hits 40°C, whisk in the powders, then whisk in the lime-infused sugar and bring the mixture up to 65°C, whisking constantly.
Transfer the mixture to a stainless steel bowl and place in an ice bath; chill to 40°C. Cover tightly with foil and put in the freezer, stirring every 10 minutes or so until the mixture drops to 4°C, then add the lime juice and blend well using a stick blender. Place in the fridge and let it age for 4 hours.
Churning

Turn on your gelato maker so it begins the freezing process.
Using a stick blender, blend the mixture for 1 minute, then pour into the gelato maker.
Once the mixture reaches –4°C, scoop out the sorbet and transfer to a pre-cooled stainless steel bowl, cover tightly and immediately place in the freezer.
Serving

The sorbet should be served within 2 to 3 hours after placing it in the freezer, or when it reaches –12°C. If it goes below –15°C or is left in the freezer overnight, the texture will be compromised.

Professional

Ingredients

Quantity	Ingredient
	as above

Method

Infusing

Put the kaffir lime leaves in a food processor with the water and blitz until the leaves are finely chopped, then transfer to an airtight container and place in the fridge overnight to allow the flavours to infuse. Strain and use this water in your recipe.
Put the kaffir lime zest in a bowl with the sugar, cover and leave for 1 day to allow the flavours to infuse.
Mixing

Put the lime-infused water in a pasteuriser and select high pasteurisation.
Put all the powders (but not the infused sugar) in a bowl and dry mix. When the water hits 40°C, whisk in the powders, then whisk in the infused sugar. The pasteuriser will take the entire mix to 85°C, then will switch to cooling phase.
Once the pasteuriser runs its cycle and gets down to 4°C, add the lime juice and let the mixture age for 4 hours at 4°C.
Churning

Measure an appropriate amount of mixture into a measuring jug and place in a batch freezer. Within 10 to 12 minutes, your mix should be ready for extraction.
For long-term storage, up to 2 weeks: Put the sorbet in a blast freezer for 30 minutes, then store at –18°C. For short-term storage, 2 to 3 days: Put the sorbet in a storage freezer at –18°C.
Serving

The serving temperature of the sorbet should be around –11°C to –13°C.