Lime Sorbet

• 2 1/4 cups (560 ml) water
• 3/4 cup (150 g) sugar
• 1 lime, preferably unsprayed
• 3/4 cup (180 ml) freshly squeezed lime juice (from about 9 limes)
• 6 tablespoons (90 ml) Champagne or sparkling wine (optional)

1. In a medium, nonreactive saucepan, mix 1 cup (250 ml) of the water with the sugar.
2. Grate the zest of the lime directly into the saucepan.
3. Heat, stirring frequently, until the sugar is completely dissolved.
4. Remove from the heat and add the remaining 1 1/4 cups (310 ml) water, then chill thoroughly in the refrigerator.
5. Mix in the lime juice and the Champagne or sparkling wine, if using.
6. Freeze in your ice cream maker according to the manufacturers instructions.
7. To make Lime Sorbet more festive, prepare the recipe but omit the Champagne.
8. Serve scoops in frosty cocktail glasses with shots of tequila poured over them.
9. Top each off with a few flecks of coarse salt.

water, sugar, lime, freshly squeezed lime juice, sparkling wine

Taken from www.epicurious.com/recipes/food/views/lime-sorbet-379909 (may not work)