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Dessert
Chef Ida Rodrgiuez
3 Organic Limes grated rind and juice freshly squeezed
1/2 cup Sugar
3 teaspoons Honey
1 pound Rambutan peeled and stoned
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.
