Recipe information
Yield
Makes about 1 quart
Ingredients
1 1/4 cups sugar
1/3 cup firmly packed fresh mint
3 cups fresh lime juice (about 18 limes)
Preparation
In a small saucepan combine the sugar and 1 cup water, bring the mixture to a boil, stirring until the sugar is dissolved, and remove the pan from the heat. Let the syrup cool. In a blender purée the mint with the syrup, stir in the lime juice, and in a bowl chill the mixture, covered, for 1 hour, or until it is cold. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.
