The exotic freshness of the lime is not all that the fruit has to offer: The essential lime oil it contains has, among other things, citrate as a component that can render viruses, bacteria and fungi harmless. Another ingredient is sesqiterpene. This has beneficial effects on the vegetative nervous system and can lighten the overall mood.
If you do not have coconut blossom sugar at home, you can also make the sorbet with honey, agave syrup or another sweetener of your choice. Would you like sorbet in a different flavour? Try our mango sorbet with raspberry pulp. It is also an icy refreshment, which does not contain egg or milk.
In a pot, bring 2 1/2 cups water, sugar and lime zest to a boil. Simmer over low heat until syrupy, about 10 minutes. Remove from heat, stir in mint and let cool. Strain syrup through a sieve.
Squeeze juice from lime. Beat egg white until stiff peaks form. Mix lime juice and syrup with egg white. Stir in creme de menthe until mixture has desired color and flavor.
Freeze sorbet, stirring vigorously once every hour until texture is smooth, 3-4 hours. To serve, scoop sorbet into balls, place in bowls, and garnish with mint.