Lime Sorbet

The folks on my street are very sociable and as part of the annual round there’s a Halloween party. This year it was actually a Mexican day of the dead party and  I decided  to make a lime sorbet.

I toyed with the idea of adding mint and alcohol, or possibly chilli but in the end just went for a pure lime flavour. With this recipe I tried to get as much of the flavour from the zest as possible:

Lime Sorbet

Course Dessert, Side Dish
Cuisine Sorbet
Prep Time 30 minutes
Crank Time 20 minutes
Total Time 50 minutes
Servings 2 quarts


  • 500 g white granulated sugar
  • 25 limes
  • 500 ml water


  1. Grate the zest of approx 25 limes into the sugar
  2. Add 500ml recently boiled water. Allow to cool and mix occasionally to ensure the sugar is completely dissolved.
  3. Squeeze the limes into the cooled mix, making up to a total volume of approx 1.6L. I used about 25 limes.
  4. Pour the mix through a sieve to remove all the zest, pips and juicy bits
  5. Crank! it took about 20min on a cold October

The end result was lovely and zingy. The sugar content was low enough to make it freeze to a decent consistency out of the can, but also not to require too much thawing after a night in the freezer to be ready to serve.

Next time I think I’ll get the saccharometer out to check the baumé level (just out of academic interest).

I can easily imagine this sorbet as a palate refresher between courses of a meal. Similarly it’s be a good base recipe to which other flavours could be  added.


Dr Big D

As the ice cream doctor, Big D is the scientist among us, obsessing over the chemical properties of ingredients and the balance of sugar/fat/ice ratios. His experimental drive brings exciting and challenging new flavours to our bowls. Big D has a 2-quart and a 6-quart freezer. His 2-quart freezer is particularly unique with it's iron bar for a crank, which he built after breaking the old one in determination to make the perfect ice cream.

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