Corona Sorbet

1. 1

   In a large saucepan, bring the 1 1/2 cups water and sugar to a boil over medium-high heat; decrease the heat to medium-low and simmer until thickened, about 10 minutes.

2. 2

   Cool for 5 minutes and stir in the lime juice, beer, and zest.

3. 3

   Pour the mixture into an ice cream maker and follow the manufacturers directions.

4. 4

   For a more grainy, granita-style texture, pour the mixture into a 9 by 13-inch pan and freeze, stirring every 15 minutes for the first hour to break up the ice crystals.

5. 5

   Let the mixture freeze for at least 2 hours or overnight and serve.

6. 6

   The sorbet can be made up to 1 day ahead, but its texture will deteriorate after that.

7. 7

   To make lime serving bowls, wash the limes before cutting them in half to juice.

8. 8

   Once the juice has been squeezed out, freeze the skins in a plastic bag until hard, about 1 hour.

9. 9

   When the sorbet is ready, fill each lime half with a scoop of sorbet and freeze for 1 hour more before serving.

No additional tips available.