Fresh Lime Sorbet
From the 1999 KLO dinner — Caribbean
Fresh Lime Sorbet
- 1 cup sugar
- 3/4 cup fresh lime juice
- 6 Tbsp fresh lemon juice
- 1 Tbsp egg white
Combine 3/4 cup water and the sugar and cook, stirring, until the sugar dissolves; cool. Combine the remaining water, lime juice, lemon juice and egg white. Add the sugar syrup; chill.
Freeze according to the instructions for your ice cream maker.
Transfer to freezer containers for storage. Makes about 1 quart.