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Nov 20, 2006 10:32 PM

Help with Thanksgiving palate cleanser

Will be making the Pumpkin Custard Profiteroles with Maple Caramel from Epicurious ( for Thanksgiving dessert this year, but wanted to have a palate cleanser inbetween all the rich food from the meal and dessert.

I was thinking of making either of these lemon sorbets: or I don't have an icecream maker, and don't foresee having the time to mush it up every half hour on the big day, but I also do not have a food processor or blender to mush it up from frozen if I make it ahead of time.

So I figure my options are: 1) make popsicles - do you think this would work? I kind of like the kitsch of it but I don't know if there is something to sorbets that doesn't lend themselves to popsicle form? 2) to just make it ahead of time, let it freeze up solid, and then start thawing it during dinner and trying to mush it up then.

Any thoughts, suggestions, alternatives? Thanks in advance!

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  1. Oops, here's the complete second sorbet link:

    1. You could always make it ahead and put it in individually hollowed out lemons-- I'm sure they'd freeze fine. Or, even more seasonal, do a clementine sorbet and serve it in the clementine shell (or maybe the clem shell is too fragile?).

      2 Replies
      1. re: Procrastibaker

        So freeze it in the lemons (I was thinking of doing that, it's so cute), and then letting them thaw during dinner?

        Clementines are a good idea, but yes, maybe too fragile and thin.. . Like the teeny portion though, perfect for a palate cleanser.

        1. re: mtyf

          Well, I was thinking you might be able to make the sorbet ahead of time (mushing it every 1/2 hour) then fill the shells when it's done but still soft, then freeze. I think that would work. You could probably do it any time between now and T-day. That's what I'd try. Though, if the lemons themselves are frozen that might make the sorbet soften nice and slowly if you just put the sorbet mix right into the the lemons without the mushing step. Blood oranges would also be lovely, but I think it's a bit early...Hmmm. I also wonder if doing more of a sherbet might be softer and easier to work with-- I have a recipe for buttermilk lemon sherbet that is really light and mild and much softer than a sorbet.

      2. I'm making a sorbet with Angostura bitters and a dash of Aronia berry juice -- digestif as well as palate cleanser...

        3 Replies
        1. re: Carrie 218

          recipe? that sounds fantastic - angostura bitters are good in everything. well, almost everything.

          1. re: ghbrooklyn

            I never use recipes -- I just work on classic recipes and change things accordingly.

            With a mousse, I'll be using 'about' a cup of sugar, the bitters (to taste - don't know how much yet, I'll start with 1/4 to 1/2 cup and go from there), 6 egg yolks, 2 whole eggs and grated lemon peel in large metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until mixture thickens and thermometer inserted into mixture registers 160°F. Transfer thickened curd to another large bowl. Chill until cool, whisking occasionally.

            Using electric mixer, beat a cup or so of cream in medium bowl until medium-firm peaks form. Fold 1/3 of whipped cream into lemon curd to lighten, then fold in remaining whipped cream.

            The only thing that is a necessary measurement are the eggs - everything else is to taste.

        2. How about freezing it in a tight lidded container then adding a little alcohol (lemon vodka?) to it just before serving and giving it a good shake? You still have a little time to experiment.

          1. What about doing a lemon-cranberry sorbet as a palate cleanser, in keeping with the Thanksgiving theme? I made a cranberry/wine/ orange sorbet a few weeks ago that was awesome. Such a pretty color, too - a deep rich ruby red. I think it would look great in the hollowed out lemon shells. I'm not sure about making the sorbet without an ice cream maker, but I guess you could freeze and scrape and freeze and scrape ahead of time, scoop into the lemons, and freeze again, and remove them a bit before you serve.