Total Time
4hrs
Prep 0 mins
Cook 4 hrs

I was so happy it didn't require a ice cream maker, but if you have one you can use one. I read this in Rick Bayless' book "Mexican Everyday". I love it :)

Ingredients Nutrition

  • 5 -6 large limes (or enough to make 3/4 cup fresh lime juice)
  • 1 cup sugar
  • 13 cup corn syrup
  • 2 -3 cups fresh raspberries, blackberries (youâ ll want to slice or quarter strawberries) or 2 -3 cups strawberries, for serving (youâ ll want to slice or quarter strawberries)

Directions

  1. Grate the zest (colored part only) off 2 of the limes and scrape into a large bowl. (If the zest is in large pieces, chop it finely.) Juice the limes, measure 3/4 cup and pour it in with the zest. Add the sugar, corn syrup and 1 1/4 cups water. Stir until the sugar dissolves. Pour the mixture into the canister of your ice cream maker and freeze according to the manufacturer’s directions.
  2. The ice will have the best texture if you scoop 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, scooped into small dishes and sprinkled with the berries.
  3. WITHOUT MAKER: Place it in the freezer for a few hours, mix it up and it's good to go :). Cover it so there's no freezer burn (but the corn syrup prevents it from freezing too much).