This turned out fantastic! I got the recipe from Rick Bayless's Mexican Everyday.
Here is his website for Frontera Grill.
Fresh Lime Ice with Berries
Nieve de Limon con MorasServes 6
Recipe from Season 6 of Mexico—One Plate at a Time
Ingredients
5 to 6 large limes (or enough to make 3/4 cup fresh lime juice)
1 cup sugar
1/3 cup corn syrup
2 to 3 cups fresh raspberries, blackberries or strawberries (you’ll want to slice or quarter strawberries), for serving
Directions
Grate the zest (colored part only) off 2 of the limes and scrape into a large bowl. (If the zest is in large pieces, chop it finely.) Juice the limes, measure 3/4 cup and pour it in with the zest. Add the sugar, corn syrup and 1 1/4 cups water. Stir until the sugar dissolves. Pour the mixture into the canister of your ice cream maker and freeze according to the manufacturer’s directions. 
The ice will have the best texture if you scoop it from the ice cream maker into a container and let it firm up for several hours in the freezer. The ice is best eaten within 24 hours, scooped into small dishes and sprinkled with the berries.
Maybe I do need an ice cream maker.....
ReplyDeleteYou can always borrow mine (I confess I actually have two, since I bought a second at a yard sale). This recipe can work in the freezer too if you remember to stir it frequently to keep the ice crystals from getting too big.
ReplyDelete