Lime Sorbet

1. 1

   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.

2. 2

   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.

3. 3

   Squeeze the limes, strain, and mix the juice with the sugar syrup, strained lemon juice and remaining water. Chill in the refrigerator, preferably overnight.

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.