Lime sorbet

Ingredients

Directions

1. 1

   Simmer 450 ml water and sugar for 2-3 minutes until the sugar has dissolved. Leave to cool. Roll 8-9 ##limes## back and forth to make them juicier. Squeeze the juice, measure 200 ml.

2. 2

   Pour sugar water and lime juice into a metal bowl. Cover with cling film and place in the freezer. Freeze for at least 2 hours.

3. 3

   Beat the egg whites with the whisks of the hand mixer until stiff. Stir the frozen lime mixture vigorously with a whisk and fold in the beaten egg white.

4. 4

   Cover the ice cream mass again and let it freeze for about 3 hours. Stir vigorously with a whisk every 20 minutes so that no ice crystals form and the ice cream mass becomes creamy.

5. 5

   Wash and dry 2 limes, cut them into slices and place them in eight glasses. Form cams out of the sorbet with two tablespoons and arrange on the limes. Decorate with mint and serve immediately.

6. 6

   Lime sorbet in sparkling wine: Put 1-2 cams or balls into glasses and fill up with sparkling wine, prosecco or champagne. Serve immediately.