Lime Sorbet

   Such a pretty picture!  I must warn you, that this recipe uses 1 uncooked egg white.   When I was a child,  my mother used to make Mint Ice.  I have been unable to find a recipe which does not require an ice cream maker.    I came across this recipe, and tweaked it.  
   If you are using large limes, you will use around 6. If you are using small, (I bought some already prepackaged) you will use closer to 8. (This is the color real lime sorbet should be.... I used no food coloring.)
Easy to make, and very refreshing!

Makes 1 quart.

1 cup sugar
2 cups water
1 cup lime juice
Zest of 1 lime
1 egg white

• In a small saucepan, stir in sugar and water over medium heat to form a thin syrup
• Let it cool.  Stir in lime juice and zest
• In a large mixing bowl, whip egg white until it forms a stiff meringue. (with out the egg, you will not get the smooth texture)
• Add the lime syrup and whisk until the egg whites are fully incorporated
• Place in a glass container and freeze for 3 hours
• Stir, and scrape off any ingredients from the side.  Place in freezer
• In 12 hours or less,  it should be frozen.  To serve,  take a spoon and scrape from the top

-Queenie Cuisine