Categories: Easy Gluten Free RecipesGluten Free Casein Free RecipesGluten Free Christmas RecipesGluten Free Corn Free RecipesGluten Free Dairy Free and Egg Free RecipesGluten Free Dairy Free RecipesGluten Free Egg Free RecipesGluten Free Ice CreamGluten Free Kid-Friendly RecipesGluten Free Nut FreeGluten Free RecipesGluten Free Soy Free RecipesGluten Free Vegetarian RecipesGluten Free Yeast Free Recipes

Lemon or Lime Sorbet – Palate Cleansers

In a four or more course meal, palate cleansers are used to cleanse your palate of the flavors that linger from the previous courses. This way, you are able to experience the true flavor of the next dish without any aftertaste affecting your taste buds. It is similar to the method that wine tasters use before tasting another variety of wine. In France, palate cleansers are also used to improve digestion and to stimulate the appetite.

Ad
[showmyads]

Usually lemon, lime, mint and apples are considered palate cleansers. When sorbet is flavored with any of these flavors, it not only cleanses the palate, but is refreshing and prepares your digestive tract for the next dish. It really does help digest a decadent meal. This lemon or lime sorbet recipe may be made with or without an ice cream maker.

Lime Sorbet and Palate Cleansers

Yield: Makes 6 servings

This refreshing lemon or lime sorbet is the perfect palate cleanser for four to seven course meals. It not only cleanses the palate but aids digestion.

Ingredients:

1/2 cup water
1/2 cup sugar
Zest of 1 lemon or lime
1/2 cup lemon or lime juice
2 cups champagne (or sparkling water for yeast-free and non-alcoholic)
Lemon or lime wedges, for garnish

Instructions:

Make a simply syrup by melting sugar and 1/2 cup water in a medium-size saucepan over medium heat.
Remove from heat and stir in lemon zest. Refrigerate until cold.
In a large container or bowl, combine simply syrup, lemon juice, and champagne.
Add mixture to the bowl of your ice cream maker and freeze according to the manufacturer's instructions. If you do not own an ice cream maker, freeze in a shallow baking pan. Then once an hour, break up the ice pieces as needed and bring them to the center of the pan, creating a pile. Repeat every hour for 3 to 4 hours or until all syrup is frozen.
Serve before the main course, after appetizers, soup and/or salad.

Tips

If you plan on serving the main course at 7pm, begin the sorbet at about 3pm. If for some reason it freezes up earlier, you can leave it out at room temperature and refreeze as needed. If it is not frozen enough, just serve the portions that are frozen. The length of time it takes to freeze will vary depending upon the temperature of your freezer and how often you open it.

3.1

© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.

Gluten Free Recipes Admin