Peel and separate the seed from the pulp.

Blend with 1 cup of water and place the pulp in a fine strainer or sieve. Note: Use the back of a pot spoon to press the pulp. This is very labour intensive but worth it! The finished pulp ready to use..

Add the lime juice and sugar. Blend until the sugar dissolves. Place in a metal baking pan and cover with foil. Freeze until firm (about 3 hours).

Note: Alternatively, you can freeze in an ice cream maker according to manufacturer's instructions.

Let the sorbet soften at room temperature before serving.