The Book of Jones

Non-Vegan Lime Sorbet:

• 20 limes
• 1 lemon
• 5 cups water
• 6 cups sugar syrup (5 cups sugar mixed into 4 cups water)
• Whites from 4 eggs

Recipe: Zest 4 limes into a bowl. Add the juice of all 20 limes and the 1 lemon. Add the 5 cups water and 6 cups sugar syrup. Stir for a bit (until everything is mixed well). Place this in a plastic container (the 6 qt buckets work well), and put in the freezer (if you leave it uncovered and in the top right where the freezer vents cold air it freezes faster).

Remove & stir approximately every 30 minutes. Once the mixter has turned pale white and slushy, crack the 4 eggs & remove the whites, then beat the whites until they are smooth and a tiny bit frothy and stir them into the sorbet. You'll want to get them mixed in really well, as they stop the sorbet from freezing too hard.

Put this back into the freezer. Let freeze overnight. If you stir occasionally the sorbet will be smoother, but it should be ok at this point either way.

Yield: ~4 quarts

Active Time: 1 hr labor + 2 hours of hanging around

Ready after: ~12 hrs after you put it in the freezer

Comments: This tastes like frozen limeade. I'm tempted to cut back on the sugar or add more lime zest. I'm planning on making a cherry-lime sorbet next week, so I'll see if this offsets the sweetness to the right degree.

Alternatively, maybe I should try a more raw sugar to give it a less overpowering sweet taste (sucanat & lime might result in a whiskey-sour tasting sorbet, although the proportions for the sucanat might be a bit weird. Not to mention the prohibitive price of 5 cups of sucanat).