Lime Sorbet
Whenever I pass a bin of colorful limes at the market, I can’t resist running my hands over their glossy, knobby, emerald skins. I don’t know why, but I’m always hypnotized when I see big, overflowing bins of shiny limes, and I just love to touch them. Maybe it’s because fresh limes transport us to somewhere far away, suggesting blazing hot beaches full of sexy, half-dressed locals lounging in the sun. If that doesn’t give you the impetus to make this sorbet, I don’t know what will.
Recipe information
Yield
makes about 1 quart (1 liter)
Ingredients
Preparation
Step 1
In a medium, nonreactive saucepan, mix 1 cup (250 ml) of the water with the sugar. Grate the zest of the lime directly into the saucepan. Heat, stirring frequently, until the sugar is completely dissolved. Remove from the heat and add the remaining 1 1/4 cups (310 ml) water, then chill thoroughly in the refrigerator.
Step 2
Mix in the lime juice and the Champagne or sparkling wine, if using. Freeze in your ice cream maker according to the manufacturer’s instructions.
Perfect Pairing
Step 3
To make Lime Sorbet more festive, prepare the recipe but omit the Champagne. Serve scoops in frosty cocktail glasses with shots of tequila poured over them. Top each off with a few flecks of coarse salt.
