If you’ve ever visited Oaxaca, my favorite state in all of Mexico, undoubtedly you have seen people walking around with cones or cups filled with fluorescent green sorbet. I try to stay away from colorings, especially when it comes to fruit preparations, but if you can get past the scary color, you’ll discover a surprisingly refreshing flavor. The color may not be subtle, but the flavor is, and lime is one of the most popular flavors in Oaxaca. Try to select very green small limes, because they tend to have the best flavor. Be sure to wash and dry them very well. Although the original recipe doesn’t call for fresh lime juice, I find that a little bit balances the sweetness of the sorbet and adds another layer of flavor.
Recipe information
Yield
makes about 1 quart
Ingredients
Preparation
Step 1
Zest the limes, making sure you get only the green part, and mix half of it with 3 cups of the water. Refrigerate for 1 hour to extract the flavor.
Step 2
In a saucepan, combine the remaining 3/4 cup water, the sugar, and the remaining zest and bring to a soft boil over medium heat until the sugar dissolves. Continue cooking for a couple of minutes so that it thickens slightly. Remove from the heat, let cool, and then strain through a fine-mesh sieve.
Step 3
Put a cheesecloth-lined sieve over a bowl and strain the lime-flavored water. Add the syrup and the lime juice to the bowl and stir gently. Chill over an ice bath, stirring, until cool. Refrigerate, covered, until completely cool, about 2 hours, and freeze in an ice cream maker according to the manufacturer’s instructions.
