Appears in
- About
Ingredients
- 2.35 kg / 5 lb 2.89 oz / 47% lime juice
Method
- Make the sorbet base according to the Classic Sorbet Method.
- Pacotize or churn to the desired consistency. If using a Pacojet, freeze the base in a beaker until hardened, and then pacotize.
- Harden for at least 2 hours and up to 4 hours. Reserve until needed.