Lime sorbet in the 1920s was served between courses of elaborate meals. The idea was to cleanse the pallet between the fish course and meat course. Today we commonly serve this as a dessert or anytime we want a smooth and creamy iced-treat without the fat and calories of ice-cream. Lime is especially refreshening and your pallet will definitely sing with the intense lime flavor of this sorbet.
· Remove the zest from 5 large limes (a potato peeler works well for this)
· Juice the limes (you’ll need 2/3 cup of lime juice)
· In a blender (or food processor) chop the zest with 1 cup of sugar. Add 1 cup hot water and whirl 10 seconds. Add 3 cups of cold water and the juice, whirl another 10 seconds. (optional: color with 2 drops of green and 1 drop of yellow food coloring)Strain to remove zest.
· Chill thoroughly and freeze in an ice-cream machine according to manufacturer’s instructions.
· Transfer to a freezer-safe container and freeze until firm, about 2 hours.
· Let ripened at room temperature for 10-15 minutes before scooping.