- 1 pkg. Effie’s Corn Biscuits
- 1 c. of lime juice (6-8 limes)
- 1 lime, zested
- 1 1/2 c. sugar
- 2 1/2 c. water, divided
Add the sugar and 1 1/2 c. water into a medium saucepan and bring to a simmer. Stir liquid until the sugar is fully dissolved. Set the simple syrup aside.
Juice between 6-8 limes to get 1 c. of lime juice then pour into a loaf pan.
Pour 2 c. of the simple syrup into the loaf pan, along with the zest and reamaining 1 c. of water. Gently stir, combining all of the liquids.
Cover the loaf tin with plastic wrap and place in the freezer overnight.
Use an ice cream scoop to scoop out the sorbet and place it on the corn biscuits.
Serve up and enjoy!