Infusapalooza

Two posts in one day, eh? Oh, I do spoil you!

Whilst the Limecello is currently a work in progress, it has made the most delightful side-product, and I must share this with you all at once!


The Limecello process is almost identical to the Limoncello, although perhaps not so pretty as it is currently resembling a cross between frogspawn and moss-infused waters! I do keep popping the top just for a whiff as this sets my mind at ease. As you know, I am not trying to look the best or even taste the best, I'm just trying lots of different flavour and hoping to find something that tastes good, and if it makes the perfect drink look a little pond-like, well so be it, I'll serve it in trendy black glasses!



Now, here's a little educating moment for those Infusapaloozists that have not quite reached their Guru belts in the world of food. Most of us are aware of the difference between Sorbet and Ice Cream; one being the "healthy" non-dairy option, whilst the other, as it's name suggests, is made of cream.
Put your hands up if you know what Sherbet is!
Having lived in America and feasted on many a tub of Sherbet, I thought it was the name they had given to sorbet, but I was very wrong.


Sherbet in the UK is a fantastic, amazing, tangy powder, that as a child just lights up your whole world. There are some weird kids who enjoy the black liquorice, but for rest of us normal folk, those 30 minutes of struggling to get sherbet to stick to the liquorice was many a highlight outside the sweet shop, and now a cherished memory.

Then I grew up, well sort of, I am still a little partial to a sherbet Dib Dab!
I took myself off to the states and discovered this magical specimen.....Sherbet, that is kept in the freezer! I remember at the time, I thought that it was trying to be sorbet, but a wonderful American take on it, either way I loved it, so I didn't care what they wanted to call it.



Although I am a little embarrassed to say, it was only this week that I actually discovered the real meaning of Sherbet.

Here we go, listen up, it's real easy:

• Sorbet - Frozen goodness without the dairy (or teeny tiny amounts)
• Ice Cream - Frozen goodness with all the dairy
• Sherbet - The Happy Medium!! A little added milk goes a lovely long way in this bowl of fun!

Back to the matter in hand, I have an abundance of limes to infuse new energy into, and as this requirement came on one of those vacant summery days, I decided a Lime Daiquiri Sherbet would be perfect. After announcing my experiment online, fellow rumthiast Rum Diaries Blog made the additional suggestion of switching regular rum for Koko Kanu, and "Wow!" I am so pleased he did. That guy has some great rum knowledge, go and check him out!

Okay, enough of my wittering, here's the recipe!

Ingredients
250ml Freshly Squeezed Lime Juice
Zest of 3-4 Limes
340g Sugar
350ml Warm Water (It's best to boil the kettle and allow to cool a little)
120ml Koko Kanu (Other coconut rums will work almost as well!)
850ml Milk

Don't forget that you'll need a container to freeze the mix in at the end!

Method
Mix the lime juice, zest, and sugar together, then dissolve using the warm water.
Make sure the mixture has cooled, then add the Koko Kanu and milk to the mix and stir thoroughly.

If you are lucky enough to have your own ice cream maker, then throw it in and let it do it's thang! Otherwise, all the other paupers can follow in my footsteps by leaving it in the freezer, and stirring it every couple of hours until it is set solid.
If you're really lazy, just leave it in the freezer to set fully, though you may find it's not as smooth this way.