Lime Ice by Rick Bayless

1. 1

   Grate the zest (colored part only) off 2 of the limes and scrape into a large bowl.

2. 2

   (If the zest is in large pieces, chop it finely.)

3. 3

   Juice the limes, measure 3/4 cup and pour it in with the zest.

4. 4

   Add the sugar, corn syrup and 1 1/4 cups water.

5. 5

   Stir until the sugar dissolves.

6. 6

   Pour the mixture into the canister of your ice cream maker and freeze according to the manufacturers directions.

7. 7

   The ice will have the best texture if you scoop it from the ice cream maker into a container and let it firm up for several hours in the freezer.

8. 8

   The ice is best eaten within 24 hours, scooped into small dishes and sprinkled with the berries.

9. 9

   WITHOUT MAKER: Place it in the freezer for a few hours, mix it up and it's good to go :).

10. 10

    Cover it so there's no freezer burn (but the corn syrup prevents it from freezing too much).

* Per serving · 4 servings · Values may vary.

No additional tips available.