Robert Wemischner

Lime sorbet

Preparation info
  • Yield: Approximately

    22 ounces

    • Difficulty

      Easy

Appears in
The Dessert Architect
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Ingredients

Oz Grams Each Name of ingredient
10

Method

  • Combine all ingredients and freeze in an ice cream machine until semi-firm.
  • Pour the mixture into a rectangular pan, measuring 2 inches by 4½ inches by 1 inch deep.
  • Freeze covered until firm.

Forming the ice cream-sorbet cubes

  • Remove the coconut ice cream from the freezer.</