Lime Sorbet

Ingredients

• 200 g coconut blossom sugar (or raw cane sugar)
• 6 organic limes
• 1 bundle mint
• 1 Egg white

Instructions

1. 1.

   Wash one lime hot, pat dry, and zest it. Mix 500 ml water with the sugar and lime zest, bring to a boil, then simmer for about 10 minutes. While this stews, wash and shake off excess moisture from the mint. Remove the syrup from heat, add the mint, and let cool before straining through a sieve.

2. 2.

   Squeeze the remaining limes for juice and whisk the egg white until stiff peaks form. Fold the meringue into the lime syrup with the fresh lime juice.

3. 3.

   Transfer the mixture to the freezer, stirring vigorously every hour to keep it creamy. After about 3–4 hours, the sorbet will be fully frozen. Scoop portions with a melon baller, place in small bowls, and garnish with mint before serving.