Lime Sorbet
- Ready In:
- 24hrs
- Ingredients:
- 5
- Yields:
-
800 ml
- Serves:
- 6
ingredients
- 5 limes
- 500 ml water
- 250 g granulated sugar
- 1 tablespoon lemon juice, strained
- 1 egg white
directions
- 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.
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