Lime Sorbet
(from highlands’s recipe box)
A tablespoon or two of chopped mint leaves makes a wonderfully aromatic addition. And cubed mango or papaya makes a deliciously tropical replacement for the berries
Source: Rick Bayless
Prep time: 20 minutes
Serves 6 people
Ingredients
- 5 to 6 large limes (or enough to make 3/4 cup lime juice)
- 1 cup sugar
- 1/3 cup corn syrup
- 2 to 3 cups fresh raspberries, blackberries, or strawberries (you’ll want to slice or quarter strawberries), for serving
Directions
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Grate the zest (colored part only) of 2 of the limes and scrape into a large bowl. (If the zest is in large pieces, finely chop it.) Juice the limes, measure 3/4 cup, and pour it in with the zest.
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Add the sugar, corn syrup, and 1 3/4 cups water. Stir until the sugar dissolves.
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Pour the mixture into the canister of your ice cream maker and freeze according to the manufacturer’s directions.
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Note: The ice will have the best texture if you transfer it from the ice cream maker into a container and let it firm up for several hours in the freezer. The ice is best eaten within 24 hours. Scoop it into small dishes and sprinkle with the berries