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Lime Sorbet

Lime sorbet that’s bracingly tart and vividly pale green, with a clean citrus punch. Homemade lime sorbet made from a quick simple syrup, chilled until very cold, churned until slushy, then frozen firm for a scoopable 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 sorbet base
  • 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
  • 0.125 salt pinch
  • 1 fresh mint for serving

Equipment

  • 1 ice cream maker

Method
 

Make the simple syrup
  1. Combine granulated sugar and water in a saucepan and heat over medium until the sugar dissolves completely, 3-5 minutes. Cool the simple syrup until room temperature, 10-15 minutes, so it doesn’t curdle the citrus later.
Chill the lime mixture
  1. Stir the cooled syrup with fresh lime juice, lime zest, and salt until fully combined, then refrigerate until very cold, at least 2-3 hours. The mixture should look opaque and bright green before churning.
Optional: make it creamier
  1. If using egg white, whip it to soft peaks. Fold the soft peaks into the very cold lime mixture gently so you keep lightness.
Churn to slushy
  1. Churn the cold lime mixture in an ice cream maker for 20-25 minutes, until thick and slushy. It should hold shape when you drag a spoon through.
Freeze to firm
  1. Transfer the churned sorbet to a container and freeze for 2 hours until firm. Use a quick, even transfer so the texture freezes uniformly.
Serve
  1. Scoop into chilled bowls or hollowed lime halves and top with fresh mint. Serve immediately for the brightest, ice-cold citrus flavor.

Notes

For the clearest tart flavor, zest only the green part of the limes and then juice—avoid the white pith. Keep the sorbet covered and frozen for up to 1 week; it can be re-scooped after a 5-10 minute soften at room temperature. Egg white is optional; skip it for a dairy-free, egg-free lime sorbet with a slightly icier texture.