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.

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