Christopher Ovenden’s Vodka & Lime Sorbet
This is a real favourite of mine, which I love to serve as a ‘trou normand’ after the main but before cheese, to cleanse the palate. It sounds pompous, but is completely and utterly delicious, and a little bit naughty.
220g caster sugar
6 tbsps vodka
A sprig of mint to serve
Make a sugar syrup by heating the sugar and water.
Add thin strips of lime peel from 2 of the limes - use a vegetable peeler, don’t grate it.
Slowly bring to the boil then boil for 5 mins.
Allow to cool and remove the lime peel.
Add the squeezed juice of all of the limes and then the vodka.
Churn in an ice-cream maker and freeze. Alternatively, put it in a container in the freezer, and stir with a fork every 20 mins.
Serve small portions and add a sprig of fresh mint.