1. combine the water and sugar in a small saucepan and set over high heat. bring to boil, stirring until the sugar is dissolved. reduce the heat ans simmer 5 minutes. transfer to a medium bowl and let cool to room temperature. cover and refrigerate until chilled, about 3 hours.
2. stir in the condensed milk, lime juice and lemon zest pour the mixture into a 8-inch square baking pan. cover tightly with foil and freeze until frozen along the edges, about 1 hour. with a fork, scrape the ice at the edges in toward the center. return to the until the sorbs or freezer for 1 hour, then scra[e again. cover and freeze until almost firm, about 45 minutes.
3. transfer the sorbet to a food processor. pulse 4-5 times or until the sorbet is smooth (do not overprocess or the sorbet will melt). scrape into a container with a tight-fitting lid, freeze until firm.
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|Serving Size: 1 Serving (52g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.8mg||0 %|
|Potassium 1.2mg||0 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 6.3g|
|Protein 0g||0 %|
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Calories per serving: 24
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