Combine the water, sugar, cilantro, lime juice, and zest in a large saucepan over high heat. Bring to a boil and cook for 30 minutes, stirring frequently. Remove from the heat and let cool. Drain the liquid and reserve, discarding the solids. Pour the liquid into a nonreactive container and cover. Place the covered container in the freezer and leave for 24 hours. The mixture will not freeze solid but will appear slushy. Remove the slush from the freezer and spoon into a blender jar. Process at medium speed, adding crushed ice 1 cup at a time, until mixture is icy and all cubes are finely crushed. Portion into four tall parfait glasses and garnish with cilantro sprigs and berries. Serve immediately.
Make up this refreshing recipe at least 24 hours in advance; it's worth waiting for. The crisp, clean flavor makes this frozen ice a wonderful between-courses palate cleanser, but when garnished with fresh raspberries or cantaloupe balls, it becomes an irresistible dessert. Typos by Brenda Adams <adamsfmle@sprintmail.com> posted mc-recipe 12/12/96 Posted to MC-Recipe Digest V1 #340
Recipe by: P.J. Birosik; Cilantro, Collier Books, 1994
From: Brenda Adams <adamsfmle@sprintmail.com>
Date: Thu, 12 Dec 1996 13:16:00 -0800
