Lime Sorbet
The folks on my street are very sociable and as part of the annual round there’s a Halloween party. This year it was actually a Mexican day of the dead party and  I decided  to make a lime sorbet.
I toyed with the idea of adding mint and alcohol, or possibly chilli but in the end just went for a pure lime flavour. With this recipe I tried to get as much of the flavour from the zest as possible:
Lime Sorbet
Ingredients
- 500 g white granulated sugar
- 25 limes
- 500 ml water
Instructions
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Grate the zest of approx 25 limes into the sugar
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Add 500ml recently boiled water. Allow to cool and mix occasionally to ensure the sugar is completely dissolved.
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Squeeze the limes into the cooled mix, making up to a total volume of approx 1.6L. I used about 25 limes.
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Pour the mix through a sieve to remove all the zest, pips and juicy bits
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Crank! it took about 20min on a cold October
The end result was lovely and zingy. The sugar content was low enough to make it freeze to a decent consistency out of the can, but also not to require too much thawing after a night in the freezer to be ready to serve.
Next time I think I’ll get the saccharometer out to check the baumé level (just out of academic interest).
I can easily imagine this sorbet as a palate refresher between courses of a meal. Similarly it’s be a good base recipe to which other flavours could be  added.
