This is one of the simplest, most refreshing, most satisfying desserts in the world, with or without the berries. A tablespoon or two of chopped mint leaves makes a wonderfully aromatic addition. And cubed mango or papaya makes a deliciously tropical replacement for the berries.—Rick Bayless
5 to 6 large limes (or enough to make 3/4 cup lime juice)
1 cup sugar
1/3 cup corn syrup
2 to 3 cups fresh raspberries, blackberries, or strawberries (you’ll want to slice or quarter strawberries), for serving
1. Grate the zest (colored part only) of 2 of the limes and scrape into a large bowl. (If the zest is in large pieces, finely chop it.) Juice the limes, measure 3/4 cup, and pour it in with the zest.
2. Add the sugar, corn syrup, and 1 3/4 cups water. Stir until the sugar dissolves.
3. Pour the mixture into the canister of your ice cream maker and freeze according to the manufacturer’s directions.
Note: The ice will have the best texture if you transfer it from the ice cream maker into a container and let it firm up for several hours in the freezer. The ice is best eaten within 24 hours. Scoop it into small dishes and sprinkle with the berries.
No ice cream maker?
Pour the mixture into a 13-by-9-inch baking dish, slide it into the freezer, and “still-freeze” the mixture — stir it thoroughly after 45 minutes, then twice more at 15-minute intervals. It’s that easy.
Recipe © 2005 by Rick Bayless and Deann Groen Bayless. All rights reserved.