Key Lime Sorbet Recipes

Steps:

• Combine sugar, preserves and 1 cup of the soda in a medium saucepan and stir over low heat until sugar and preserves are melted. Add citrus juice and zest. Stir in the remaining soda, move to a clean, lidded container and chill thoroughly, 2 to 3 hours.
• Turn mixture in ice cream maker and process according to makers instructions or until mixture reaches the consistency of a firm slush. Return mixture to lidded container and harden in freezer 1 hour before serving.
• If sorbet is to be held frozen for longer than 2 hours, move from freezer to refrigerator for about half an hour before serving. If youd like a more assertive sorbet, double the amount of citrus zest.

Steps:

• Place the water and sugar in a pan, bring to a boil, and simmer for 4 minutes with the lime zest. Remove from the heat, and allow to cool for a while. Add the lime juice and basil puree. Stir this up and leave to infuse for a while. Pass it through a coarse sieve and pour into a plastic tub or earthenware dish and place in the freezer. Generally, sorbet takes 2 hours to set. Try to stir it around every 30 minutes, if you remember. Serve it in a glass on its own.

Steps:

• Bring 3/4 cup water and sugar to boil in heavy medium saucepan, stirring until sugar dissolves. Mix in sweetened condensed milk, then lime juice. Transfer mixture to medium bowl; place over large bowl filled with ice and water and cool, stirring often, about 30 minutes.
• Process lime mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to medium container, cover, and freeze until firm, at least 4 hours and up to 2 days.

Steps:

• Line a baking sheet with plastic wrap.
• Wash limes and halve lengthwise. Working over a bowl to catch juices, with a small sharp knife cut between flesh and pith to loosen flesh and with a spoon scoop out flesh in 1 piece. Into bowl squeeze juice from lime flesh with hands and discard membranes. Scrape any remaining membranes and juice from lime halves into bowl. Pour lime juice through a sieve into a measuring cup to measure 1 cup, discarding membranes. Put lime shells on baking sheet and freeze while making sorbet.
• In a bowl stir together 1 cup lime juice, syrup, and water and freeze in an ice-cream maker. Scoop sorbet into frozen shells, smoothing surfaces so they are level. Freeze filled lime shells at least 6 hours, or until frozen hard. Frozen sorbets in shells may be wrapped individually in plastic wrap and kept in freezer 1 week.

Steps:

• Combine first 3 ingredients in a large nonaluminum saucepan; bring to a boil. Add lime rind, and cook over low heat 10 minutes, stirring occasionally. Strain mixture through a sieve into a bowl, reserving the sugar mixture. Discard solids. Cool sugar mixture completely. Stir in lime juice.
• Pour the juice mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze for 2 hours or until firm.
• Serve with Gingersnaps.

Steps:

• Bring 3/4 cup water and sugar to boil in medium heavy saucepan, stirring until sugar dissolves. Mix in sweetened condensed milk, then lie juice. Transfer mixture to medium bowl; place over large bowl filled with ice and water and cool, stirring often, about 30 minutes.
• Process lime mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to medium container, and freeze until firm, at least 4 hours and up to 20 days.