Lime Sorbets

1. 1

   Line a baking sheet with plastic wrap.

2. 2

   Wash limes and halve lengthwise.

3. 3

   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.

4. 4

   Into bowl squeeze juice from lime flesh with hands and discard membranes.

5. 5

   Scrape any remaining membranes and juice from lime halves into bowl.

6. 6

   Pour lime juice through a sieve into a measuring cup to measure 1 cup, discarding membranes.

7. 7

   Put lime shells on baking sheet and freeze while making sorbet.

8. 8

   In a bowl stir together 1 cup lime juice, syrup, and water and freeze in an ice-cream maker.

9. 9

   Scoop sorbet into frozen shells, smoothing surfaces so they are level.

10. 10

    Freeze filled lime shells at least 6 hours, or until frozen hard.

11. 11

    Frozen sorbets in shells may be wrapped individually in plastic wrap and kept in freezer 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.