The Book of Jones

Cherry-Lime Sorbet:

• 12 limes (~600 ml of juice)
• Juice of 1/2 lemon
• 900 ml pureed cherries (~2 lbs fresh)
• 1800 ml water
• 800 ml sugar
• 4.5 tsp egg replacer + 4.5 tbsp water (equivalent of 3 eggs)

Recipe: Zest 2 limes in a bowl. Wash, de-stem & puree the cherries in a blender. Juice the limes and combine the juice & puree with the lime zest. Mix the water & sugar to form a sugar syrup & add to the lime/cherry concoction.

Place this mixture in the freezer and let sit until ice starts to form. You should stir the mixture approximately every 30 minutes - the goal is to keep large ice crystals from forming, thus maintaining a smooth consistency.

Once the mixture resembles a slushee, add in the egg replacer mixed with warm water. You'll want to make sure the egg replacer is mixed very well and that there are no chunks floating around - I found that it was easiest to mix thoroughly by shaking in a jar. Otherwise it would still have a chunk or two on the bottom. Add this fake egg gunk into the sorbet slushee and stir until mixed. Place this concoction back into the freezer and let freeze overnight.

Yield: ~6 quarts

Active Time: 1 hr labor + 2 hours of hanging around

Ready after: ~12 hrs after you put it in the freezer

Comments: I didn't mix the egg replacer super well for some of this, so there are a few stray chunks. Real egg whites are definitely easier to use, but I'd rather keep things vegan (except for the white sugar, but we'll ignore that). This might be better with more cherries and less limes, but keeping the ratios of water-sugar-solids consistent is kind of a pain. I need to write a program to handle this for me (perhaps a dashboard widget? that would be kind of cool).