* 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.
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