Homemade Lime Sorbet
A brilliantly refreshing Homemade Lime Sorbet that balances sweet and tart notes perfectly. Fresh lime juice and zest create an intensely citrusy experience with a silky-smooth texture that melts elegantly on the tongue.
Ingredients
- 1 cup granulated sugar
- 1 cup water
- 1 cup fresh lime juice about 8-10 limes
- 2 tablespoons lime zest
- 1 tablespoon vodka optional, helps prevent over-freezing
- Pinch of salt
- Fresh mint leaves or lime slices for garnish optional
Instructions
- Make the simple syrup by combining the sugar and water in a medium saucepan over medium heat. Stir until the sugar completely dissolves (about 3-4 minutes), then remove from heat and let cool to room temperature.
- Zest and juice your limes, being careful to avoid the bitter white pith when zesting. Strain the juice through a fine-mesh sieve to remove any pulp or seeds.
- Combine the cooled simple syrup, lime juice, lime zest, vodka (if using), and salt in a blender. Pulse briefly until well mixed but not frothy.
- Chill the mixture thoroughly in the refrigerator for at least 2 hours or until completely cold. This step is crucial for the best texture.
- Process the mixture in an ice cream maker according to manufacturer’s instructions, usually about 20-25 minutes until it reaches a soft-serve consistency. (No ice cream maker? See Recipe Notes for alternative methods.)
- Transfer to a freezer-safe container and freeze for at least 2 hours before serving to achieve a scoopable consistency.
- Let the sorbet sit at room temperature for 5 minutes before serving to soften slightly for the perfect texture.
Notes
- No ice cream maker? Pour the mixture into a shallow metal pan and freeze. Every 30 minutes for 2-3 hours, vigorously stir or scrape with a fork to break up ice crystals.
- For an ultra-smooth texture, process the final frozen mixture in a food processor before serving.
- The vodka is optional but helps prevent the sorbet from freezing too hard. It won’t add flavor or make the sorbet alcoholic.
- This sorbet will keep in the freezer for up to 2 weeks if stored in an airtight container with a piece of parchment paper pressed directly on the surface.
- For a more complex flavor profile, try adding 1 teaspoon of finely grated ginger or a few basil leaves to the mixture before blending.