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Leave it to the incomparable La Petite Colombe team to strike the perfect balance between the zesty sour flavour of lime and the tart lemon and hint of mint flavour of lemongrass, to bring you their take of sorbet.

‘Sorbet’ is a French word, and is pronounced that way too, with a silent ‘t’. It comes from the Italian sorbetto, with its roots in the Turkish serbet, which makes clear the relationship between sorbet and its close relative, sherbet.

With this recipe, we invite you to step into the kitchen and enjoy a piece of La Petite Colombe in the comfort of your own home.

Course: Dessert Prep Time: 30 minutes Cook Time: 8hour 30minutes Total Time: 9 hours Servings: 12 Author: La Petite Colombe



20g sugar 2g stabilizer
140g sugar  160g glucose
120g lemon juice 8g lime zest 
700g water 3 leaves gelatine 
5 sticks lemongrass  

Lime wedges 

12 limes



Mix first sugar with stabilizer. Combine second sugar, glucose, lemon juice, zest, water and lemongrass and bring to the boil. Take off the heat, cover and infuse for 30 minutes. Heat again, add the bloomed gelatine, sugar and stabilizer and bring to the boil again and cook stabilizer. Strain and mature 8 hours. Churn in ice cream maker.

Lime wedges 

Cut lime in half-length ways. Scoop out lime segments(lime segments can be squeezed for lime juice in sorbet). Fill half limes with sorbet and freeze 6 hours. Slice each lime in half again to form wedges and serve.

While you allow for the setting time for the sobert, remember you have options on how to serve this versatile dessert, which has for a long time being pigeonholed as a lighter alternative to more extravagant desserts. You can also serve it as a palette cleanser during multi-course dining experience, because of the intense fruit flavour it is extra refreshing…which one might say is a whimsical coincidence, because whether you find yourself in the Southern Hemisphere strolling into spring or the Northern Hemisphere settling into the beginning of autumn, both seasons lend themselves to the classification of being “the in-between of seasons” – “cooler” alternatives to summer and winter, much like the palette cleansers of seasons.


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