Temperatures in Los Angeles have risen to over 90 ° F this week, and the winds in Santa Ana are here. Winds like this – hot, dry, strong, unpredictable – are unusual in June. They bring morning nosebleeds and transform palm fronds into ribbons that can cut. They are both beautiful and disturbing. To prevent doors and windows from slamming (and allowing the air to circulate), I supported them with stones and my heaviest pots. Then I went into the garage and wiped the ice machine for the first time this year and got down to work to make a simple lime sorbet.
The recipe consists of roughly equal parts of natural yogurt, fresh lemon juice and simple syrup. The trick is to remove just the right amount of edge from the lime juice with a little orange and lemon. In the end, you get a lime sorbet that tastes like it gets tangled with a creamsicle. In the recipe, I let you know that I used 4 limes, 1 orange and a large lemon. Basically, you want 1 1/3 cups of freshly squeezed lemon juice. That said, you can customize the recipe based on what you have on hand. For example, take in the orange juice if you have a lime. Just try to squeeze your fruit fresh, it makes a difference.
Lime sorbet variations
Coconut-lime sorbet: Exchange up to 1/2 cup of yogurt for an equal amount of full-fat coconut milk.
Key Lime Sherbet: Replace the juice of half of the limes with the juice of the key limes.
Meyer lime sorbet: Replace the desired lemon with the juice of a Meyer lemon. And add the bowl too.
I will mention one last thing that we do with this sorbet. Take a tight, small ball of the sorbet and place it in a small Picardy glass or something similar. Top with one shot (or half a shot) of Reposado Tequila and enjoy as soon as possible. If this is already one thing – I consider it tequila affogato (which means "drowned" in Italian) – apologize in advance for not having credited. If not, it should be. Enjoy!