Lime Sorbets

Directions

1. 1
   Line a baking sheet with plastic wrap.
2. 2
   Wash limes and halve lengthwise.
3. 3
   Working over a bowl to catch juices, with a small sharp knife cut between flesh and pith to loosen flesh and with a spoon scoop out flesh in 1 piece.
4. 4
   Into bowl squeeze juice from lime flesh with hands and discard membranes.
5. 5
   Scrape any remaining membranes and juice from lime halves into bowl.
6. 6
   Pour lime juice through a sieve into a measuring cup to measure 1 cup, discarding membranes.
7. 7
   Put lime shells on baking sheet and freeze while making sorbet.
8. 8
   In a bowl stir together 1 cup lime juice, syrup, and water and freeze in an ice-cream maker.
9. 9
   Scoop sorbet into frozen shells, smoothing surfaces so they are level.
10. 10
    Freeze filled lime shells at least 6 hours, or until frozen hard.
11. 11
    Frozen sorbets in shells may be wrapped individually in plastic wrap and kept in freezer 1 week.