Key Lime Pie Sorbet

Homemade ice cream! Perfect for the summer. This sorbet is tangy and sweet (my family thinks it's a bit too sour but I think it's fine). It took me ages to find key limes and even longer to juice them, but it was totally worth it.

Recipe adapted from Claire Colored Lenses

• 1 cup water
• 1/2 cup sugar
• 3/4 cup key lime juice
• 1 tsp. vanilla extract
• 1 14 oz. can sweetened condensed milk
• Half a sleeve of graham crackers crushed into crumbs

Bring 3/4 cup water and sugar to a slight simmer in heavy medium saucepan, stirring until sugar dissolves. Turn off heat, and whisk in sweetened condensed milk, then lime juice. Transfer mixture to medium bowl; place over large bowl filled with ice and water and cool, stirring often, about 30 minutes. Add vanilla to cooled mixture. Refrigerate overnight!!!

Process lime mixture in ice cream maker according to manufacturer's instructions. Add in the graham cracker crumbs during the last few minutes. Transfer sorbet to medium container, cover, and freeze until firm.

If you want a bit of extra sweetness, toss in some white chocolate chips or top with roasted mini marshmallows!