The Perfect Spring Recipe: Try Our Jara Lime and Coconut Sorbet
Need a bit of sunshine in your life?
Our delicious Jara Lime and Coconut Sorbet is the perfect Spring recipe to brighten up the menu at your gelateria, café, or restaurant.
Ingredients
• Coconut Cream – 1404g
• Jara Lime Puree – 156g
• Grated zest of lime
• Inulin -10g
• Sugar – 306g
• Dextrose – 69.5g
• Glucose – 108g
• Stabiliser – 19.2g
• Water – 336.5g
Method
- Mix the stabiliser, inulin and half of the sugar with the lime zest, rubbing in to release the oils and aroma.
- Heat the water.
- At 25°C, add the other half of the sugar, dry glucose and dextrose.
- At 40°C, add the lime zest mix.
- Pasteurise at a temperature of 83-85°C for 2 minutes.
- Cool the mix as quickly as possible.
- Once cooled, add the coconut cream and lime puree and blend.
- Cover the mix with cling film and leave to mature in the fridge for 4-24 hours.
- Blend again, then use the sorbet programme, before blast freezing and serving.
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