We recently made this lime sorbet for our friend's birthday. It was very refreshing and easy to make. You will need lots of limes to yield 1 cup of lime juice. Squeezing limes could be challenging, especially with my little hands. I got the recipe from Eating Cleveland with a slight adjustment for the sugar quantity. I thought mine turned up well, not too tangy and not too sweet.
Ingredients:
- 1 tbs lime zest
- 1 cup freshly squeezed lime juice
- 1.5 cups sugar
- 2 cups water
Preparations:
Add sugar, water and a pinch of lime zest to a sauce pan.
Heat the sauce pan and keep stirring until the sugar is completely dissolved. Turn the heat off and transfer to a big bowl.
Squeeze limes until they yield 1 cup.
Strain the juice into the big bowl (where the syrup is).
Add the remaining zest and chill for 2 hours in the fridge.
Pour the chilled lime syrup to ice cream maker and let it churn for 30-40 mins.
Transfer the sorbet to a container and put in the freezer for another 2-3 hours. Serve with a slice of lime and extra lime zest on top of the ice cream.
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