White Chocolate Sorbet

Instructions

1. 1

   In a medium saucepan, combine white chocolate chips, granulated sugar, and salt. Heat over low heat, stirring occasionally, until sugar has dissolved and white chocolate has melted.

   Tip: Be patient and don't rush the process.

2. 2

   Remove saucepan from heat and stir in lime juice and unsweetened condensed milk until well combined.

   Tip: Make sure to stir until all ingredients are fully incorporated.

3. 3

   Let mixture cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.

   Tip: Chilling will help the sorbet freeze properly.

4. 4

   Pour mixture into an ice cream maker and churn according to manufacturer's instructions.

   Tip: If you don't have an ice cream maker, you can also freeze the mixture in a shallow metal pan and then blend it in a food processor once it's frozen solid.

5. 5

   Transfer the sorbet to an airtight container and cover with plastic wrap or aluminum foil.

   Tip: Make sure to press the wrap directly onto the surface of the sorbet to prevent air from getting in.

6. 6

   Freeze the sorbet for at least 2 hours before serving.

   Tip: This will help the flavors to meld together and the texture to become smooth and creamy.

7. 7

   Just before serving, garnish with fresh mint leaves if desired.

   Tip: This adds a pop of color and a refreshing twist to the dish.