This Dame Cooks A Collection of Recipes from Alaska to the South Pacific and Caribbean

Lime sorbet in the 1920s was served between courses of elaborate meals.  The idea was to cleanse the pallet between the fish course and meat course.  Today we commonly serve this as a dessert or anytime we want a smooth and creamy iced-treat without the fat and calories of ice-cream.  Lime is especially refreshening and your pallet ...