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Lemon Thyme Sorbet

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					An original recipe by Chef Michael Kloeti
Lemon Thyme Sorbet
                                            1
                                                Lemon Thyme Sorbet
                                                     Yield: 6 servings

                                                Ingredients
                                                2 ½ cup
 water
                                                1 cup     sugar
                                                1 pinch	 salt
                                                10 sprigs	 lemon thyme
                                                Zest & juice of two lemons


                                                Method
                                                In a medium-sized saucepan, bring
                                                water, sugar, salt and lemon thyme
                                                to a boil. Turn off heat and allow
                                                the thyme to steep in the liquid until
                    Photo by Daria Bishop
                                                cool.


Master Recipe                                   Add the zest and fresh lemon juice,
                                                mix and chill.
Chef Michael Kloeti for Vermont Life magazine
Lemon Thyme Sorbet Recipe                       Run through an ice-cream maker,
                                                following user instructions. Store in
                                                freezer, or serve immediately.



                                                                                         2
                                                            Step 1
                         Using the zesting side of your
                         cheese grater, a zester, or a
                         micro-planer if you have one,
                         zest each lemon.

                         Tip: Chef Michael highly recommends
                         investing in a micro-planer (shown at left) for
                         your kitchen if you don’t have one. It’s also
                         great for grating hard cheeses like
                         Parmesan.




                                                            Step 2
                         Squeeze the juice out of both
                         lemons into the same bowl.
                         Set aside.

                          Chef Michael Kloeti for Vermont Life magazine
Photos by Daria Bishop              Lemon Thyme Sorbet Recipe

                                                                           3
                          Step 3

In a measuring cup, dissolve the
sugar and salt in the water. Pour
into a medium-sized sauce pan.
                                    Photos by Daria Bishop
Add the lemon thyme sprigs.
Transfer pan to the stove and
bring mixture to a boil over
medium high heat.

Remove from heat; allow the
thyme to steep in the liquid
until it reaches room
temperature.




Chef Michael Kloeti for
Vermont Life magazine
Lemon Thyme Sorbet Recipe

                                                             4
                          Step 4

Fill a large mixing bowl half way
with ice and cold water.

Set a smaller mixing bowl into
the ice bath.

Strain the liquid into the mixing
bowl.




Chef Michael Kloeti for Vermont Life magazine
                                                Photo by Daria Bishop
Lemon Thyme Sorbet Recipe

                                                                        5
                           Step 5

Add the reserved lemon juice/
zest mixture and stir.

Allow the liquid to chill in the
ice-bath until completely chilled.




Chef Michael Kloeti for Vermont Life magazine   Photo by
                                                Daria Bishop
Lemon Thyme Sorbet Recipe


                                                               6
                           Step 6

Following manufacturer’s
instructions, run mixture
through your ice cream maker.




                                                Photo by
                                                 Daria Bishop
Chef Michael Kloeti for Vermont Life magazine
Lemon Thyme Sorbet Recipe

                                                                7
                           Step 7

 Using a melon baller or small
 spoon, scoop out desired
 amount and place on serving
 plate.
                                                  Photos by
                                                Daria Bishop
 Garnish with a lemon thyme
 sprig and serve immediately.




Chef Michael Kloeti for Vermont Life magazine
Lemon Thyme Sorbet Recipe


                                                               8
         Chef Michael Kloeti for Vermont Life magazine
Voila!           Lemon Thyme Sorbet Recipe


                              Photo by Daria Bishop




                                                         9
        For More information about
         Michael’s on the Hill visit:

        www.michaelsonthehill.com



      For more information about
       Vermont Life magazine visit:


         VermontLife.com

       Step by Step Slideshow Presentation
           by Marcelle Langan DiFalco
Vermont Creative Initiatives Project Creative Director


                                                         10
thank you.




             11

				
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posted:3/27/2010
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