Garlic Key Lime Sorbet with Spicy Garlic Brittle
CATEGORY: Dessert- Frozen
Yes...Even dessert can be made with garlic.  This tangy sorbet is perfect for a hot summer day or after a spicy meal.
PREP TIME: 50 minutes
2 cups water
1/2 cup sugar
3 cloves garlic, sliced
1 cup key lime juice
1/8 cup mint leaves
1/4 cup soda water
1 cup water
2 cups sugar
1/2 cup light corn syrup
1/2 cup spicy chili honey (or add 1/8 t cayenne pepper to honey)
2 teaspoons salt
2 tablespoons unsalted butter
Reserved sweet garlic puree, from sorbet
1/4 teaspoon baking soda
Sorbet: In a medium sauce pan, combine the water, sugar and garlic.  Bring to a boil and cook for 5 minutes, until sugar is completely dissolved, but not at all colored.  Remove from heat, strain, reserving garlic, and cool completely.  Mash the remaining garlic in a mortar (with pestle) and set aside to be used later for the brittle.  In a blender, combine the cooled sugar water, lime, and mint.  Blend until well combined.  Add the soda water and place in an ice cream machine.  Process according to your ice maker's instructions.
Brittle:  Line 2 baking sheets with parchment or waxed paper.  In a medium nonstick heavy-bottomed saucepan over medium high heat, combine water and sugar.  Stir with a wooden spoon to dissolve sugar, 4 to 5 minutes.  Add the corn-syrup, honey and salt and continue stirring slowly until the mixture comes to a gentle boil, about 2 minutes. Continue stirring until the mixture reaches 290 degrees F on a candy thermometer.  Remove the pan from the heat, working quickly add the butter, reserved garlic paste and baking soda, stirring until the butter is completely melted, about 1 minute.  Pour the mixture onto the baking sheets and spread evenly with a rubber spatula.  Let cool completely then break the brittle into shards.
Scoop the sorbet into a glass or bowl, top with a shard of brittle and garnish with a mint sprig.