Ingredients

  • 8 medium limes (about 1 1/2 pounds)
  • 2 cups Simple Syrup
  • 1 cup water

Directions

Line a baking sheet with plastic wrap.

Wash limes and halve lengthwise. Working over a bowl to catch juices, with a small sharp knife cut between flesh and pith to loosen flesh and with a spoon scoop out flesh in 1 piece. Into bowl squeeze juice from lime flesh with hands and discard membranes. Scrape any remaining membranes and juice from lime halves into bowl. Pour lime juice through a sieve into a measuring cup to measure 1 cup, discarding membranes. Put lime shells on baking sheet and freeze while making sorbet.

In a bowl stir together 1 cup lime juice, syrup, and water and freeze in an ice-cream maker. Scoop sorbet into frozen shells, smoothing surfaces so they are level. Freeze filled lime shells at least 6 hours, or until frozen hard. Frozen sorbets in shells may be wrapped individually in plastic wrap and kept in freezer 1 week.

Categories
Ice Cream, Low Fat, Low Saturated Fat, Vegetarian
MacGourmet downloadLime Sorbets. To import, drag image to your MacGourmet recipe box.

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