1 Wash two limes under hot water and remove the zest. Halve the remaining limes.
2 Carefully squeeze all the limes.
3 Bring the sugar, lime peel, juice, wine or water to a boil in a pot stirring constantly. Turn off the light and allow to stew for 5 minutes. Cool and strain through a sieve.
4 Beat the egg whites until they form stiff peaks. Carefully fold them into the wine mixture. Place the mixture in a flat metal bowl and freeze for approximately four hours stirring occasionally. Alternatively, use an ice cream maker. Freeze the hollowed out rinds from the limes.
5 Place the sorbet in the frozen lime shells and serve on ice.