Sweet lime sorbet

Ingredients (for 0.75 liter sorbet):

  • 0.4 liter sweet lime juice
  • 0.2 liter water
  • 1 cup sugar
     

Method:

Squeeze the sweet lime juice: As every sweet lime is different, it is impossible to say how many fruits you will need. I always buy 2 dozen sweet limes and squeeze away – as I said before you need some patience. Put a sieve over a sufficiently big container and let the juice flow through so you don’t have any seeds in your sorbet. Place the sugar and the water in a pot and heat it until the sugar dissolves. Let it simmer on low flame for 2 minutes until the mixture has reached a syrupy consistency.

When it has cooled down, mix the sugar syrup with the fresh lime juice, close the container and place it in the fridge for at least 24 hours. Then fill it into your ice cream maker and proceed as usual. Take out the frozen sorbet from the freezer about 15 minutes before serving.

Both my cook books 'Kornelia's Kitchen' & 'Kornelia's Kitchen 2'
have won the prestigious Gourmand World Cookbook Awards for India.

'Kornelia's Kitchen'

Kornelia's Kitchen 2

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