Strawberry Lime Sorbet

I’ve had so much fun posting strawberry recipes this week, and I’m sad I only have one more left to go.  I know I’ve already posted a recipe for ice cream, but I couldn’t do a string of posts about strawberries and not include this sorbet.

Basically, this sorbet is a strawberry daiquiri in a bowl.  It’s so refreshing, and I am already imagining enjoying it in the backyard this weekend when the temperature hits 90º.  The original recipe called for lemons, but I decided to change it up a bit and use limes.  Eric described it as tasting just like a strawberry limeade.  I could taste the limes, but they didn’t overpower the strawberries.  Rather, I thought the two worked together very well – a little tart, a little sweet.  The thing I thought was really unique about this recipe is that it calls for using the whole lime, peel and all.  I think that’s what really made the lime flavor shine through.

I hope you’ll come back tomorrow to see what I made with the last of my strawberries!

Strawberry Lime Sorbet
Ingredients:
1 lime, roughly chopped
2 cups sugar
2 pounds strawberries, hulled
juice of 2-3 limes

Directions:
-Place the lime and sugar into the bowl of a food processor and pulse until combined.  Transfer to a bowl and set aside.
-Pulse the strawberries in the food processor and then add to the lime mixture.  Add the juice of two limes.  Taste and add more lime juice if needed.  You should be able to taste the limes, but you don’t want them to overpower the strawberries.
-Freeze in an ice cream maker according to manufacturer’s directions.

Source:  Adapted from The Way the Cookie Crumbles and Smitten Kitchen, originally from the London River Cafe Cook Book