150ml lime juice
2 cups sugar syrup (see below)
1 1/4 cups water
1 egg white, whipped (only if you're not using an ice-cream machine)
If preparing fresh syrup, add finely shredded lime peel before simmering, then strain & keep peel to garnish.
In a medium mixing bowl, mix juice, syrup & water.
Pour into ice-cream machine & leave until ready, then freeze.
Alternatively, pour into a container & cover. Freeze until slushy. In a bowl, beat semi-frozen sorbet & egg white together until light & smooth. Return to container & freeze until firm.
Serve with berries, or alone garnished with peel, & enjoy!
2 cups sugar (caster works best)
2 cups water
In saucepan, bring sugar & water to a gentle boil. Reduce heat till bubbles break surface. Simmer for 10 minutes. Remove from heat & cool before using or storing. Can be stored in fridge in a sealed glass or plastic container for 2-3 weeks.