Sherbet fizz is a simple recipe that I often serve in a test tube for guests to pour onto desserts, or in a long straw, which is a play on childhood memories.
SERVES 20
- 1 teaspoon citric acid
- 1 teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon tartaric acid
- 110 g (3¾ oz) icing (confectioners’) sugar
- 1/2 teaspoon green food-colouring powder
LIME POWDER
- 50 g (1¾ oz) caster (superfine) sugar
- zest of 3 limes
To make the lime powder, preheat the oven or a dehydrator to 100°C (210°F). Combine the sugar with 60 ml (2 fl oz/¼ cup) of water in a small saucepan over medium heat. Bring to the boil. Remove from the heat and add the lime zest. Return to low heat and simmer for 5 minutes.
Pass through a fine sieve and discard the sugar syrup, reserving the zest. Pat dry with paper towel.
Spread the zest on a baking tray lined with baking paper and dry in the oven or a dehydrator for 1 hour or until crisp.
Cool on the tray, then use a coffee grinder to grind until very fine. Store the lime powder in an airtight container until ready to use.
In a medium bowl, mix together all of the ingredients and 3 teaspoons of the lime powder. Sift through a fine dry sieve.
Take a colourful plastic drinking straw, flatten one end and melt it together with a small flame
(use a stove lighter) so it forms a seal. Use a small funnel or folded baking paper to fill the straw three-quarters full with the sherbet and then seal the open end of the straw using a pair of heated metal tongs to squeeze it together.
COOL TWIST
Make sure the sherbet is stored in a dry place. You can swap the lime for any other citrus fruit if you prefer.
Images and recipes from Sweet Street by Anna Polyviou, Murdoch Books, RRP$39.99
In her first book, the punk princess of pastry, Anna Polyviou, shares some of her favourite desserts and pastries.
