- Zest of 3 Key limes
- 1 Cup water
- 1/2 Cup sugar
- 1/2 Cup Key lime juice
- 1/2 Cup carbonated mineral water
- 6 Key lime wedges, for garnish
Stir together the Key lime zest, water, and sugar in a heavy-bottomed saucepan. Bring to a boil, then reduce the heat to medium and simmer for 5 minutes. Remove the syrup from the heat and let cool.
In a medium-sized bowl, stir together the syrup, Key lime juice, and mineral water. Pour into an ice cream maker, and freeze according to the manufacturer's directions. Garnish each serving with a Key lime wedge.
If you do not have an ice cream maker, follow these directions to freeze the sorbet in the freezer:
Place the bowl in the freezer and freeze for 1 ½ hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for 4 hours. (The more often it is stirred, the more air will be incorporated, resulting in a lighter finished product.) Garnish each serving with a Key lime wedge.