Just returned from a trip to Hong Kong. It was tiring this time, but nevertheless a good, long enough break from work, a much desired one that I have been looking forward to. Sorry for the two weeks long hiatus that I took from blogging about food and recipes too!
This trip was tiring because firstly, the boy fell sick quite early in the trip (second or third day?) and thereafter the two adults fell sick as well. So we were going out and everywhere with a sniffy, stuffy nose and a lot of phlegm in the throat, with on-and-off fever now and then as well. But otherwise, Hong Kong was beautiful in that it has many places to visit for great sceneries. The Ocean Park and Disneyland wasn’t too bad too (because I got the fast lanes for both), although I would much prefer the Ocean Park over Disneyland anytime. The service industry and food places are great too, we didn’t have that many bad experiences that people told me to expect, so that was fine too. The Hotel Icon was GREAT. Love the view and free night shows along the harbour every night.
Anyway, back to this recipe. It’s a simple way to treat yourself with some Christmasy treat which is icy, cold, snowy, sweet and a great way to end the year. A gerat way to freeze the mind and get rid of all negative thoughts so that the year ahead will be a better one. I’m sure you will enjoy this sorbet as much as I do too!
Ingredients:
- Sugar: 250g
- Water: 600ml
- Lime: 2, juice + grated rind
Method:
- Dissolve sugar in water in a heavy saucepan without stirring.
- Once dissolved, bring to a boil and continue to cook for 5min. Remove & cool.
- Stir in lime juice and rind.
- Pour into ice-cream maker to set.
- Serve with slivers of lime rind.
Trick:
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You can add in more lime juice if desired. I think it can definitely do with more – two is just not enough!
Serving:
4 – 6 persons as dessert
