Saturday, April 3, 2010

Lime Sorbet

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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