Advertisement
Lime Sorbet
- Serves
8
- Difficulty
Easy
By Jon Croft
Published 1984
Ingredients
2 lb. 1¾ pints - juice
1
Method
Mix the sugar and water together and slowly bring to the boil, carefully removing the scum from the surface as it appears. Boil for 2-3 minutes and then allow to cool.
Add the lemon juice, lime juice, zest and the egg white and mix well. Place into ice cream machine or deep freeze. If using the deep freeze, take out from time to time and stir.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe