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Lime Sherbet
15 limes
4.2 pints (2 litres) water
2.2 lb. (1 kg) sugar
Preparation:
Grate lime peels and soak in water for a while. Strain through a cloth or strainer. Mix with water and sugar until well dissolved. Pour mixture into a hermetically sealed container surrounded by chipped ice and rock salt which keeps ice from melting. Churn constantly until the mixture sets. If this utensil is not available, the mixture can be placed in the freezer. When half set, beat at high speed with a beater until foamy to avoid it becoming hard and crystallised. Return to freezer until solid.
The lime pulp is not used for this recipe because it makes the peel lose its natural green colour. Food colouring may be used to give the peel a more intense green colour.
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