Monday, July 13, 2009

Fresh Lime Sorbet

So maybe you're sitting home on a hot summer day and your house registers 85º because your wimpy AC isn't doing the job-not that I am complaining- and you think to yourself- boy, I could sure use something cold. Well, this sorbet will do the trick! Totally refreshing and tasty! You can make it in your ice cream maker, or if you don't have one you just put it in your freezer and stir it periodically. Oh, and if you can find someone else to juice the 8 limes for you, that also seems to make things easier. (thanks Mark!) If you are wondering why I would happen to have so many l limes on hand at any given time, it's because yes, I bought them at Costco and had a dozen languishing in my fridge so we might be posting even more lime recipes! I'd be curious to know how it turns out with bottled lime juice, if anyone wants to try. 

It's also not the sugar-bomb that most sorbets are, because it calls for Splenda. This also means you do not have to cook a sugar syrup- (the Splenda and 1/2 c. sugar dissolve with a little stirring) which would heat up your house even more and defeat the whole point of refreshing yourself! 
Makes about four smallish servings

In a mixing bowl combine:

1 c. fresh lime juice (about 8 limes)
2 1/2 -3 c. water
2 c. Splenda
1/2 c. sugar
zest from one lime

mix well till sugar and Splenda are dissolved. The water varies, depending on how strong and tart you want it. Mine came out pretty tart, but I like it that way, so taste the syrup with a spoon, and add more splenda or sugar until you get it the way you like it. 
Now if you have an ice cream machine, freeze according to the directions for 1/2 hour, or until it's a thick slush, like the consistency of a 7-11 slurpee. If you want it thick enough to scoop, let it set in the freezer for an hour or so.

Don't despair if you don't own an ice cream maker. All you need to do is place your mix in a rectangular cake pan and freeze.  Every half an hour or so you’ll need to scrape the ice with a fork, but eventually you’ll get to the point where you have some nice flaky lime ice.  It won’t be the same as using an ice cream maker, but its pretty close.
You can store this in your freezer for about a week in an air-tight container. Let it sit on the counter for 10 min. to soften up before you dig in.
I also think this would make great popsicles, if you have a make-at-home popsicle kit. 
Hope it cools you down a few degrees!

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