Refreshing lime sorbet

The vibrant fragrance of fresh lime is wonderful in this sorbet, especially if it’s served in lime shells. Try to find the softest, juiciest limes.

* Makes about 1 pint

• 6 unwaxed dark green juicy limes
• 1 to 1 1/4 cups superfine sugar
• 1 cup water
• lime or mint leaves, to garnish

Finely grate the zest of 2 limes into a bowl, then add the juice of all the limes. Add the sugar and water to the bowl and let stand for 1 to 2 hours in a cool place, stirring occasionally, until the sugar has dissolved. Pour the mixture into an ice cream maker and process according to the manufacturer’s instructions, or hand-mix.

When it is firm, freeze it in a freezer container for 15 minutes or up to several hours before serving. If you freeze it for longer, remove it from the freezer 10 minutes before serving to soften. This sorbet can be frozen for up to 3 weeks, but it is best eaten as soon as possible.

This recipe makes enough sorbet to fill 10 lime shells. To serve this way, neatly remove the top third of the limes and squeeze out their juice into a bowl with a reamer or hand juicer, taking care not to split the shells. Scoop out and discard any remaining pulp. Spoon the sorbet into the shells and freeze until serving. Add a lime or mint leaf to garnish each filled lime shell.

Variations:

• Lime & lychee sorbet

Purée 2 cups canned or peeled and pitted fresh lychees. Prepare half of the basic recipe and stir in the lychee purée before churning.

• Lime, lemongrass & coconut sorbet

Add 1 bruised lemongrass stalk to the sugar, water, and lime mixture and let it steep for several hours. Remove the lemongrass and add 1 cup coconut milk. Fill the ice cream maker and proceed as directed in the basic recipe.

• Gin & tonic lime sorbet

Prepare the basic recipe, replacing the water with tonic water, reducing the sugar by half, and adding 6 tablespoons gin. Serve with a slice of lime.

• Lime & tequila sorbet

Serve the basic recipe sorbet in cocktail glasses with salted rims and a shot of tequila poured over.