• You can make this sorbet in three ways: using an ice cream machine, a food processor, or adding a splash of alcohol to skip both.

  In all 3 ways, you need to start by making the lime mixture.
• Start by heating the sugar and water in a small saucepan over medium heat until the sugar dissolves. Take it off the heat. Add the lime juice and zest of the lime, then mix well.
  1 ½ cups (354.9 ml) water, 1 ½ cups (300 g) granulated sugar, 1 ½ cups (354.9 ml) lime juice, 2 large lime zest

Ice Cream Machine:

• Refrigerate the mixture until completely cooled. Pour the ice cream mixture into your ice cream maker's frozen ice cream container, then churn according to the manufacturer's instructions.

  Transfer the mixture to a freezer-safe container, cover it to prevent ice crystals from forming, and freeze for at least 4 hours.

Food processor or High-speed blender:

• To make it with a food processor or blender, pour the ice cream mixture into a freezer-safe container, cover it with a lid or plastic wrap, and freeze for at least 4 hours.

  Cut the frozen mixture into large chunks before serving, then blend it in a food processor or high-speed blender. Serve right away.

Splash of Alcohol:

• Alcohol helps ice cream stay soft because it lowers the freezing point of the mixture. This prevents it from freezing completely solid, resulting in a creamier and more scoopable texture.

  Add 2-4 tablespoons of any hard liquor you like (tequila, mezcal, vodka, rum), pour the mixture into a freezer-safe container, and freeze for at least 4 hours.

  You can add an extra splash of alcohol before serving for an extra kick!
  2 tablespoons alcohol