LIME SORBET

      Title: LIME SORBET
  Categories: Barry, Desserts
       Yield: 4 Servings
  
      10 fl Freshly-squeezed lime juice
       8 oz Caster Sugar
       2    Egg whites
  
   Heat the juice and the caster sugar together gently until the sugar
   has completely dissolved. Test for sweetness and if necessary add a
   little more sugar. Pour the mixture into a plastic container and put
   in the freezer. After three to 4 hours, when the mixture is pretty
   well frozen, spoon it into a food processor and whiz it until it is a
   mush. Beat the egg whites in a separate bowl until they're firm and
   stir into the mush.
   
   Put it all back into the container and freeze for another 3 or 4
   hours. The sorbet should be solid but have quite a soft texture.
   
   To serve allow to stand in the fridge for 20 minutes or so before
   scooping into individual glasses or bowls.
   
   Source: Michael Barry, Yes! Magazine
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