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Lime Sorbet

Lime sorbet is a bright, dairy-free frozen dessert with a vivid pale-green color and a clean citrus punch. This homemade lime sorbet uses simple syrup, cold mixing, then churning and freezing for an icy, palate-cleansing texture.
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Prep Time 15 minutes
Cook Time 5 minutes
chilling + freezing 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Lime juice
  • 1 cup fresh lime juice about 8-10 limes
  • 2 tbsp lime zest
  • 1 cup granulated sugar
  • 1 cup water
  • 1 egg white optional, for creamier texture
  • 1 salt pinch
  • 1 fresh mint for serving

Equipment

  • 1 ice cream maker

Method
 

Make the lime base
  1. Combine granulated sugar and water in a saucepan and heat over medium heat until the sugar dissolves completely, then remove and cool the simple syrup.
  2. Stir the cooled syrup with fresh lime juice, lime zest, and a pinch of salt, then refrigerate until very cold (at least 4 hours).
  3. If using egg white, whip to soft peaks and fold it into the cold lime mixture.
Churn and freeze
  1. Churn the chilled lime mixture in an ice cream maker for 20-25 minutes, until thick and slushy with visible aeration.
  2. Transfer the churned sorbet to a container and freeze for 2 hours until firm.
Serve
  1. Scoop into chilled bowls or serve in hollowed lime halves, then top with fresh mint and a light garnish of lime zest if desired.

Notes

For the clearest, most zesty flavor, use freshly squeezed lime juice and chill the base until very cold before churning. Refrigerate any leftovers in a sealed container for up to 3 days; freeze for up to 1 month (texture may harden—let sit 5 minutes before scooping). Dietary swap: since this recipe is already dairy-free, you can keep it egg-free by skipping the egg white for a more purely icy texture.