1 tablespoon grated lime zest
1/2 cup sugar
2 1/2 cups water
1/3 cup fresh lime juice
1/3 cup dark rum
Fresh blossoms or mint sprigs for garnish
Mash the lime zest with 1/2 teaspoon of the sugar to release its oil. In a medium saucepan, combine the reaming sugar and the water, bring to a boil while stirring and cook until the syrup is clear. Remove from the heat and stir in the lime juice, rum, and zest. Let cook, cover, and refrigerate for 1 to 2 hours, or unit thoroughly chilled.
Freeze the mixture in an ice cream maker according to the manufactures instructions. Pour the mixture into an 9 -9" square metal pan or a half gallon plastic contain. Cover with aluminum foil, plastic wrap or a lid, and freeze unit firm, about 2 - 3 hours. Transfer to an electric mixer or food processor and beat until light and fluff. Transfer to a container, cover and freeze until firm, about 1 -2 hours. Serve garnished with blossoms or mint.
Posted: 7/8/2005 12:00:00 AM