250g (8oz) granulated sugar 600ml (1 pint ) water Finely grated zest and juice of 6 limes 2 egg whites Strips of lime zest to decorate .
1- Put the sugar and measured water into a saucepan and heat gently until the sugar dissolves. Bring to a boil and boil for 2 minutes. Remove from the heat, add the lime zest, and leave to cool completely. Stir in the lime juice.
2- Strain the lime syrup into a shallow freezer proof container and freeze for about 2 hours until just mushy. Turn the mixture into a bowl and whisk gently to break down any large crystals.
3- Whisk the egg whites until stiff but not dry, then fold into the lime mixture. Return to the freezer, and freeze until firm. Transfer the sorbet to the refrigerator to soften for about 30 minutes before serving, and top with strips of lime zest.
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