It still hasn’t cooled down here and I’ve been trying to be creative with ways to beat the heat. We’ve been spending a lot of time at the air conditioned library, caught a movie and have tried to swim at much as possible. Now that school has started it will be a little tricky but plenty of cool treats should help.
My Mom reminded me of some very simple ones from Donna Hay magazine that have clever presentations. I really love Donna Hay because her recipes are always so simple, have few ingredients and taste fantastic. She also has amazing and inspiring food photos.
Ginger and lime are perfect complements to each other and in this sorbet they shine.
- 6 limes, halved
- ¾ cup sugar
- 3 cups water
- 1 teaspoon grated ginger
- Use a small knife to remove flesh from lime halves, then scoop remainder out with a spoon and place all into a small bowl.
- Keep the skins intact to create a small bowl. Slice a very small amount off the bottom of each bowl so they stand up right.
- Place skins in a mini muffin tin to keep upright and place in the freezer for 1 hour.
- Place the lime flesh and juice, sugar, water and ginger in a medium saucepan over med/high heat stirring until sugar is dissolved. Remove from heat.
- Strain through a fine mesh sieve and pour into a metal tray.
- Place in the freezer for 2 hours.
- Use a fork to break up the sorbet by dragging it lengthwise across the container. Freeze for another hour.
- Repeat until frozen then scoop into frozen lime shells and serve.