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Lime Sorbet

Lime sorbet made with fresh lime juice and a simple syrup for a vivid, pale-green frozen dessert with a clean citrus punch. Churned until slushy, then frozen until firm for bright, palate-cleansing scoops.
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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: 219
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 a creamier texture
  • 1 pinch salt
  • 1 fresh mint For serving

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make the simple syrup
  1. Combine the granulated sugar and water in a saucepan, then heat over medium until the sugar dissolves completely, about 4–5 minutes, with clear liquid and no grainy residue.
  2. Remove from heat and cool the simple syrup to room temperature, until no warmth remains.
Chill the lime mixture
  1. Stir the cooled simple syrup with the fresh lime juice, lime zest, and salt until smooth and bright, then refrigerate for about 2–4 hours until very cold, when the mixture feels cold throughout.
  2. If using the egg white, whip it to soft peaks and fold it into the cold lime mixture gently until no large streaks remain.
Churn and freeze
  1. Churn the mixture in an ice cream maker for 20–25 minutes until thick and slushy, looking like soft-serve texture.
  2. Transfer the sorbet to a container and freeze for 2 hours until firm, with scoopable consistency when pressed with a spoon.
Serve
  1. Serve the lime sorbet in chilled bowls or into hollowed lime halves, and top with fresh mint and extra lime zest if desired for a bright finish.

Notes

For the brightest flavor and color, zest the limes before juicing and use freshly squeezed lime juice. Chill time is key for a smoother churn—aim for very cold mixture before adding to the ice cream maker. Store covered in the freezer up to 2–3 days; freezing is yes, but texture softens slightly after the first day. If you want it extra dairy-free, keep it strictly egg-white based (no cream or milk); the recipe is already naturally dairy-free.