4 to 6 servings

1 1/2 cups sugar syrup
Juice of 6 limes
1/2 tablespoon lemon juice
1 cup water
1 egg white
3 1/2 tablespoons gin
2 tablespoons creme de menthe
Rind of 1/2 lime, very finely chopped (optional)

  To make the sugar syrup, dissolve 1 1/4 cups sugar in 1 cup water. This may be done by stirring the sugar into the water either at room temperature or over low heat. If done over heat, allow the syrup to cool completely before proceeding.
   Remove the rind of half of 1 lime and cover with plastic wrap. Combine the juice of the 6 limes, lemon juice, sugar syrup, water, and egg white in a large- bottomed, sturdy plastic container, so that the liquid is no more than 2 inches deep. Stir the mixture completely. Cover and place in the freezer for 1 1/2 to 2 hours. When ice has formed around the edge of the mixture and the center is slushy, blend for a few seconds with a hand mixer or whisk. Cover and return to the freezer for another 1 1/2 hours or so. Repeat process, adding the gin, creme de menthe, and minced lime rind after the third freezing.
   Return the mixture to the freezer for another 30 to 60 minutes, or until firmly frozen. The ice may be served directly from the freezer, as it will stay somewhat soft and scoopable with the alcohol included.
    -- From The Hemingway Cookbook by David Boreth.
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