Lime Sorbets

• 8 medium limes (about 1 1/2 pounds)
• 2 cups Simple Syrup
• 1 cup water

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

simple syrup, water

Taken from www.epicurious.com/recipes/food/views/lime-sorbets-14157 (may not work)