Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Desserts

Fresh Lime Ice with Berries

Nieve de Limon con Moras

Serves 6

Recipe from Season 6 of Mexico—One Plate at a Time

Ingredients

5 to 6 large limes (or enough to make 3/4 cup fresh lime juice)
1 cup sugar
1/3 cup corn syrup
2 to 3 cups fresh raspberries, blackberries or strawberries (you’ll want to slice or quarter strawberries), for serving

Directions

Grate the zest (colored part only) off 2 of the limes and scrape into a large bowl. (If the zest is in large pieces, chop it finely.)  Juice the limes, measure 3/4 cup and pour it in with the zest. Add the sugar, corn syrup and 1 1/4 cups water. Stir until the sugar dissolves. Pour the mixture into the canister of your ice cream maker and freeze according to the manufacturer’s directions.

The ice will have the best texture if you scoop it from the ice cream maker into a container and let it firm up for several hours in the freezer.  The ice is best eaten within 24 hours, scooped into small dishes and sprinkled with the berries.

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