Tip: Add part of the sugar, then the rest to taste. I'll try a little less next time. The shallow stainless steel pan + processor freezing method worked well. I cut chunks 1" to 1 1/2" square, processing 1/2 recipe at a time. Pulse 12-20 times, then run 12-20 seconds, to create a smooth mix. The ice stayed partially frozen and was not difficult to handle. My double recipe made about 8 cups.
Key Lime Ice
From EatingWell: Summer 2002
This frozen treat features the sweet-tart flavor of a Key lime pie--but with a fraction of the calories. It's festive scooped into hollowed-out lime or lemon halves; freeze until ready to serve.