7 tb Lime juice
2 Limes; zest of
1 ts Homemade chili powder from
-dried tepins
1 1/2 c Granulated sugar
1 2/3 c Water
1/3 c Basic simple syrup; or as
-needed
1/3 c Additional water; or as
-needed
1 lg Raw egg -OR-
1 Baume meter
Thoroughly wash the limes, and using a grater remove their zest while
trying to avoid the white inner pith.
Squeeze the zested limes and however many more you need to get 7 tb.
Combine the lime zest, lime juice, chili powder, sugar, and water in a
saucepan and simmer until all sugar has dissolved.
Wash your raw egg or Baume meter, then gently float it in the sorbet
base. If using an egg, you want the portion of egg visible above the
surface to be a dime's to a nickel's width in diameter. If using a
Baume meter, adjust until it reads 20. Use the simple syrup to raise
the measuring device and water to make it sink.
Chill the base thoroughly in the fridge.
Churn in your ice cream machine following manufacturer's directions.
When the sorbet is finished churning, move it to your freezer to
harden.
Serve garnished with lime zest, either fresh or candied.
Variations:
Try using a different chile for the heat. Tepins are nice because
their heat is brief, but those looking for a milder but more
prolonged smolder might consider New Mexico chilies. Chipotles will
bring a little more heat than the New Mexicos, but with some
smokiness as well. Finally, for those who don't want much heat at all
but would like some extra richness and fruitiness, try using aji
panca chilies.
