I love sherbet. I always have! My mom always chose that first, over regular ice cream, and more often than not, we had some in the freezer. My favorite was always the rainbow sherbet with raspberry, orange and lime stripes. Those neon colors just called to me! Of course, now I know that those neon colors were all courtesy of chemicals and dyes. Another childhood memory down the drain? Nah. They were--and always will be--good times.
But wait--there’s more! Today’s post contains another memory about my childhood. Walkers Shortbread. My mom and grandmother adored shortbread. You may remember that I shared their recipe with all of you about a year ago--served alongside Guacamole Ice Cream. Yes, really! If you don’t remember it, or are curious about what the heck is in guacamole ice cream, you can click here. That shortbread is a tried and true recipe in our family. We made it every single Christmas. But my mom--she really hated making cookies. Seriously. I don’t know where I inherited my love for baking cookies. I mean, she’d bake…easy things, like banana bread or quickie muffins. Her only exception was Christmas--we’d make a triple batch of those cookies and share the love.
When she wanted a quick shortbread fix, she’d grab a box of Walkers Shortbread and enjoy a few cookies with her tea. For boxed cookies? They taste incredibly close to homemade--delicious! They were one of her favorites and in her eyes, always a special treat.
So when I was contacted by Iza, who represents Walkers a couple weeks ago, I was taken right back to my childhood! She wanted to know if I was interested in samples, recipe development, and a giveaway. How could I say no to that? My mom would have gotten such a kick out of it!
I chose my samples* and received a nice package filled with classics. When you turn a box of Walkers Shortbread over and look at the ingredients, you’ll see only four: flour, butter, sugar and salt. That’s it! All of their products are made in Scotland, and contain natural butter-- without any growth hormones or antibiotics. They don’t contain any hydrogenated vegetable oils, either. Just the same good things we use in our own kitchens. Also, many of their products are Kosher. For more info, check out their FAQ page.
What does this all have to do with sherbet? Good question! I did mention recipe development. I decided to use the shortbread as a crust in lime bars--think lemon bars, only a little more interesting. But I didn’t stop there. I cut the bars into squares, froze some of them--and added them to the tartest, most pucker inducing lemon lime sherbet I could come up with. This sherbet rocks my world, let me tell you.
I used the recipe for lime bars that I always use, and you can find it here: Lime Bars. What makes them so pucker inducing? Citric Acid. I finally found some! It has many uses, one of them being the ingredient that makes sour candies so darn sour! When you take a bite of those lime bars, you can immediately feel it. Your mouth puckers up, and you can feel it right in the back of your cheeks. It’s not overwhelming, but it transforms lemon bars from sweet lemon pie filling, to “Wow, these are so awesomely limey!” I didn’t use that crust recipe for these--I made one with Walkers Shortbread crumbs:
Extra Tart Lime Bars
makes one 8 inch square pan
Walkers Shortbread Cookie Crust:
1 1/4 cup Walkers Shortbread crumbs
5 TB melted butter
2 TB almond paste
1 TB lime zest
pinch of salt
1 TB sugar
3 Tb flour
1 cup sugar, stirred together with
4 tsp cornstarch
1/2 cup fresh squeezed lime juice
2 large eggs
1 Tbs grated lime rind
1/2 tsp baking powder
1/4 tsp citric salt, aka citric acid (optional) but gives good pucker up-ness!
Mix all of the crust ingredients in a food processor until a dough forms.
Pat into a slightly greased 8 inch square pan.
Bake at 375 for 15 minutes.
Wipe out the food processor bowl and add the filling ingredients.
Process for one minute.
Remove crust from oven, and pour lime bar filling over the top.
Bake for 20 minutes, cool and cut into squares. Store in the fridge.
Dust with confectioners sugar if you like--but not if you're using them in the sherbet!
Lemon Lime Crush Sherbet
adapted from Joy of Baking
3/4 cup fresh squeezed lemon juice
1/4 cup lime juice
zest of 1 1/2 lemons
zest of 1/2 a lime
1 cup heavy cream
1 cup half and half or milk
2/3 cup superfine sugar
In a medium bowl, whisk all of the ingredients together. Make sure the sugar has dissolved.
Depending on the fruit, you may need to add more sugar. Time to taste test! I added a couple more tablespoons at this point.
Refrigerate the mixture for at least 30 minutes.
Set up your ice cream maker, and freeze the mixture according to manufacturer's instructions.
While that's doing it's freezing thing, remove the lime bars from the freezer and cut them into chunks.
In the last 5 minutes or so of freezing, toss about half of the lime bar chunks into the ice cream maker. Let it finish freezing.
Transfer to a plastic container with a tight fitting lid, and then carefully fold in the remaining chunks of lime bar.
It'll be like soft serve at first, but in a couple of hours, it'll be a nice, sturdy sherbet.
- Oooh, it’s so tart and tangy! Just the way I like it. Pucker up!
- The slightly sweet almond paste in the crust? Really stands out in the sherbet and balances with the tanginess.
- You may want to run a knife through your pile of zest and chop it up a little finer. But you don’t have to--I didn’t. Just sayin’. Yes, I do use a microplane zester.
- Don’t forget to make the bars again just to eat, because they’re so. Damn. Good. And your friends will be jealous of your exceptional “Lemon Bars.” Shhh…just don’t tell them they’re made with limes and not a drop of lemon!
- Look, mom! No fake neon colors! Just natural, snowy white, gorgeous sherbet that’s got more flavor than any store brand. And it’s fresh, natural ingredients will make you happy.
What do you have a chance to win?
Iza and the nice folks at Walkers Shortbread have agreed to give one lucky reader an Afternoon Tea Package! It’s got a great assortment of Walkers products, including cookies, biscuits and tea--plus a tea towel in their signature plaid.
How do you enter?
- Leave a comment telling me about one of your favorite childhood food memories. Could be an ingredient, a dish, an aroma that brings you back--anything that’s a good childhood food memory.
- You can tweet about this, if you like. Just link back to this post. You can do this once a day for one additional entry per day.
- I’ll choose a winner randomly on Tuesday, May 25th. That’s one week to get your entries in. (Open to US residents only, sorry!)
*I wasn't compensated in any way for my opinion on Walkers Shortbread, but did receive some free samples to try and to develop a recipe with.
The random winner of the Afternoon Tea Package is Irene!
The first watermelon of the summer while watching my Dad cut it lengthwise and its clean, sweet smell as he handed out slices to us. A wonderful memory for me because before slicing, he would cut a small piece and test it to make sure it was sweet. He would smile and we knew it was a good one.
Congratulations, Irene! And thank you to all of you for entering. Keep reading, there will be more fun giveaways to come!