Lime Sorbet

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This homemade lime sorbet is sweet, tart, and incredibly refreshing. Made with just a few simple ingredients and no ice cream maker required, it has a smooth, scoopable texture that's perfect for hot summer days.

Prep Time20

Chill Time7

Total Time7 20

Course: Dessert

Cuisine: American

Keyword: lime sorbet

Servings: servings

Author: Julia Elizabeth

Ingredients

1 cup sugar
1 cup water
1 cup fresh lime juice
1 tbsp lime zest optional
mint for garnish optional

US Customary - Metric

Instructions

To start, make your simple syrup by combining the water and sugar in a medium saucepan on medium heat and stirring until the sugar is completely dissolved. Allow this to sit and cool to room temp for about an hour.
In a medium bowl, juice and zest your lemons, then add in the simple syrup and give it a stir until all combined. Add your mixture to an ice cream storage container.
Cover and place your container in the freezer in a level spot, and allow it to freeze for 3 hours
Once at that 3 hour mark, remove the sorbet from the freezer and add it to a blender. It should be the consistency of a halfway frozen slushie. Blend until the mixture is smooth and icy. If it is too frozen to blend, give it a few minutes to defrost on the counter before blending again. This process allows air into the sorbet, making it smoother and easier to scoop once it is completely frozen.
Return to the ice cream container and freeze for another 3-4 hours, until completely frozen.
Serve with more lime zest or fresh mint and enjoy.

Notes

Fresh lime juice provides the best flavor.
Use lime zest for extra citrus flavor, or leave it out for a smoother texture.
An ice cream maker or the freeze-and-blend method both work well.
Blend the sorbet when it reaches a thick slushy consistency.
Let the sorbet soften for 5-10 minutes before scooping if frozen solid.
Store in an airtight container in the freezer for up to 3 months.

Nutrition