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