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Palate cleanser of Smirnoff Vodka with fresh lime juice and zest and gently crushed pink peppercorns, lightly sweetened

Crisply flavored sorbets are served to cleanse the palate of guests. Palate cleansers are commonly employed in sensory evaluation studies to cleanse the palates of subjects before and in between samples. Their purpose is to rid the oral environment of substances that would interfere with product evaluations due to carryover or adaptation.

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Vodka

Vodka is a distilled beverage. It is a clear liquid which consists of mostly water and ethanol purified by distillation — often multiple distillation — from a fermented substance such as potatoes, grain (usually rye or wheat) or sugar beet molasses, and an insignificant amount of other substances such as flavorings or unintended impurities

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Lime

Lime is a term referring to a number of different fruits (generally citruses), both species and hybrids, which are typically round, green to yellow in color, 3–6 cm in diameter, generally containing sour pulp, and frequently associated with the lemon. Limes are often used to accent the flavors of foods and beverages.

In order to prevent scurvy during the 19th century, British sailors were issued a daily allowance of citrus such as lime (Citrus aurantifolia), which led in time to the nickname "limey" for all Britons. It was later discovered that this beneficial effect derived from the quantities of Vitamin C the fruit contains.
Lime extracts and essential oils are frequently used in perfumes, cleaning products, and aromatherapy.
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Pink Peppercorns

Pink peppercorns have a delicate, fragrant, sweet, and spicy flavor. They are reminiscent of a mild citrus zest and sweet berries. Pink peppercorns go especially well in fruit sauces, vinaigrettes, and desserts.

These are not true "peppercorns", but similar tasting berries often called Pink Peppercorns, Peruvian pepper, Baies Rose Plant, or Peppertree (Schinus molle) that is native to South America.
The Baies Rose plant is a small tree that has numerous compound leaves with slender, symmetrical, leaflets on each side of the leaf.
The peppercorns form in clusters on the tips of the branches and can be from white, at an immature age, to pink or even a dark red. And like it's cousin the mango (Anacardiaceae family), this plant can also cause allergies.

Aka Palak Panner. This was my first time cooking with paneer. I fried it before adding it to the sag. A bit messy, but very good. The recipe came from "The Essential Madhur Jaffrey" cookbrook. I think it might be worth blending the spinach next time. This stuff is also pretty good with tofu!

1-inch cube ginger, chopped
3-6 garlic cloves, peeled
1/2-1 hot green chili
paneer
salt
1/4 tsp garam masala
1/4 tsp cayenne pepper (optional)
6 tbsp vegetable oil
675g spinach, washed, trimmed and very finely chopped
3 Tbsp single cream

Put the ginger, garlic and green chili into a blender or food processor along with 50ml (2 fl oz) water. Blend until you have a smooth paste.

Heat oil in a large pan over medium flame. Add the paneer and fry them, turning over gently, until they are golden-brown on all sides. Remove paneer with a slotted spoon and place on a plate in a single layer. Sprinkle quickly with 1/8 tsp salt, the garam masala and cayenne pepper. Set aside.

Put the paste from the blender into the hot oil (beware of splatters!) and fry it, stirring constantly, for about 30 seconds. Add the spinach and 1/2 tsp salt. Stir the spinach around for 1 minute. Cover the pan, lower the heat and let the spinach cook gently with the paste for 15 minutes. If you've just washed the spinach, there should be enough water on them too cook. If not, add a little water to the pan.

Gently stir in the paneer and cream. Simmer on a low heat for another 10 minutes, stirring occasionally.