Prep 24 hrs
Cook 0 mins
A wonderfully refreshing, delightfully tart sorbet. Limes always seem to have more than a hint of coconut about them, so teaming this sorbet with a coconut ice cream works well. In fact, if you think about all the other fruits that grow in similar climate and base your ideas on combinations of these, you can't go far wrong.
- Bring 250 ml of the water to a boil in a saucepan, add the sugar and stir for two minutes or so until the sugar has completely dissolved.
- Since the zest of only 1 lime is needed, it is only necessary to wash one. Use a zester and remove the coloured peel only from this one. Cover and keep to add to the sorbet when frozen.
- Squeeze the limes, strain, and mix the juice with the sugar syrup, strained lemon juice and remaining water. Chill in the refrigerator, preferably overnight.
- When ready, start the ice cream machine and pour in the lime mixture. Churn for about 10 minutes or until the mixture starts to become opaque and icy. Using a fork, beat the egg white until loosened and add to the sorbet with the machine still running. Continue until the sorbet is firm enough to serve; fork in the reserved lime zest.
- To store, quickly scrape into chilled plastic freezer boxes and cover with waxed or greaseproof paper and a lid. Finally label, then freeze. Once the sorbet becomes solid it will need about 20 minutes in the fridge to soften sufficiently to serve.
A very nice lime sorbet. The 5 limes resulted in 1 cup (250 ml) of lime juice. I used 1 cup of sugar. In the future I may add 1 tablespoon of vodka or tequila to help prevent the sorbet from freezing solid. Thank you for the recipe. Made for PAC Spring 2009.