Ahira's Hangar

Faux "Aliantha"Sorbet
submitted by: Prebe

1st case report June 2007
Materials and methods
3 large ripe Spanish peaches (not overripe)
1 lime fruit
100 g of white sugar
75 cc of water
6 large capers berries (in brine)

Peaches scalded and peeled. Put in blender with simple syrup (see below) and the juice of one lime fruit. After liquification the mixture is put in the sorbet machine (put the whole thing in the freezer if there's room. That makes the mixture freeze from above as well). When I could see that the sorbet was getting a structure I added the very finely chopped capers (see below). Frozen for 4 hours.

Simple syrup: sugar + water in saucepan. Melt completely. turn off heat. add grated zest of one lime fruit.

Capers: Drain, chop very finely. rinse the chopped capers in a sieve and dap dry with kitchen paper.

Results
A very tasty and refreshing sorbet. Consistency was perfect. I bit to much on the limey side. I think that the zest of half a lime would be perfect. Not quite savoury enough. I suspect that 8 or even 10 capers berries would do the trick. They almost disapear completely.

Conlusion
Perhaps rinsing after chopping of the capers is to much. The idea of this procedure was to avoid salting the actual sorbet, but to contain the saltiness in the tiny chunks of capers presumably having the effect, that the saltyness would be an aftertaste release only by chewing. Not by just letting the sorbet melt in your mouth. I guess that slightly bigger chunks and a few more capers will do the trick. Stay tuned!