Dessert
4 servings
3 hours
20 minutes
Chef Ida Rodrgiuez
Place the lime rind and juice in a saucepan with the sugar and honey. Stir over a moderate heat until the sugar has dissolved.
Place the rambutans and lime syrup in a blender and blend until smooth. Pour the mixture into an ice cream maker and process following the manufacturers' guidelines. Alternatively, pour into a freezer-proof container and freeze for 2-3 hours, stirring every 1/2 - 1 hour to break up the ice crystals. Remove from the freezer 30 minutes before serving.
For an exciting twist to the recipe, add 1-2 red chiles (with most of the seeds removed) to the rambutans before blending for a delicious heat to the sorbet.
