My “Hero”: Frosty Lime Sherbet

There is something truly wonderful about photographing ice cream–or, in this case, sherbet. It melts.

Oh, you know, there is the interminable fiddling around with the food styling. Gotta try a gazillion angles and backgrounds. White bowl? Green bowl? Mint sprig?

This is a hard job, people! It takes time that a frozen dessert just doesn’t have.

Then, there are the lights. They’re hot.

And…you can’t just take one shot. Your inner Annie Leibovitz takes over and each shot yields to another and another and another until you get your “hero shot.” (That’s photography lingo for the perfect shot. My ever-patient photography teacher, Al Nomura, would be proud to know that I actually listened during classes. )

Through it all, the sweet little sherbet just sits there.   And melts.

So…do I take photographs of a puddle of melted sherbet?

Not on your life! Blue Cayenne has high standards. I’d get angry letters and I’d catch hell from Blue Cayenne’s Chief Quality Officer, Juliet.

So Juliet and I slurp the bowl of tart sweet melted sherbet. Then, Juliet drifts off for a belly-up nap in the California summer sun while I set up another shot and possibly (I hope. I hope.) watch that one melt, too.

Fortunately, this sherbet contains yogurt and a lot of vitamin C. That makes it a health food. Right?

Here’s the recipe.

Frosty Lime Sherbet

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Ingredients

• 1 1/3 C. fresh citrus juice (from 4 limes, 1 orange and 2 lemons)
• 1 C. granulated sugar
• 1 C. water
• 1 1/2 C. full-fat plain yogurt
• 1/2 t. fine grain sea salt

Instructions

1. Zest the limes and set them aside.
2. Juice the limes, oranges and lemons and strain the juice. You will need 1 1/3 C. of fresh juice--- 3/4 C. fresh lime juice, 1/4 C. fresh orange juice and 1/3 C. fresh lemon juice. Refrigerate the juices until cold.
3. Combine the sugar and water in a small saucepan over medium heat and cook (stirring) until the sugar is dissolved. This will give you a simple syrup for your sherbet. Cool and then refrigerate.
4. Combine the chilled juices, the chilled simple syrup and the yogurt and whip to combine. I used a hand-held mixer. You want the ingredients to form a smooth liquid.
5. Freeze in your ice cream maker. When the mixture begins to thicken in your ice cream maker, add the lime zest and the 1/2 t. salt. Continue to freeze. Once your sherbet is frozen, serve or store in your freezer.
6. Garnish with lime zest and a sprig of mint.

Nutrition

Calories

1139 cal

Fat

5 g

Carbs

260 g

Protein

19 g

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7.8.1.2

240

https://bluecayenne.com/my-hero-frosty-lime-sherbet

This recipe is adapted from one that appears on the site 101 Cookbooks. You can find the original recipe here.