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
Special Equipment: Ice cream maker (optional)
Fresh Lime Ice with Berries
- Quick Glance
- 15 M
- 45 M
- Serves 6
- 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 the 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.
- 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.