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Lime sorbet is a zingy, refreshing dessert! Its bright citrus flavor is ideal in summer, and it’s easy to whip up at home.
Love citrus? Then you’ll be head over heels for this Lime Sorbet! The flavor is zesty and pure: icy with a bright zing on the finish. It’s like frozen glass of limeade, and each frosty, refreshing bite will leave you wanting for more. It’s ideal for a summer evening and works beautifully in combination with other flavors. We served it along with pineapple sorbet and it was a huge hit! Here’s what to know about homemade sorbet.
What you need for lime sorbet
Lime sorbet is simple to make: the longest part is juicing all those limes! This recipe requires juicing 7 to 8 limes. Once that’s done, it’s mostly hands off! Here are the ingredients and equipment you’ll need:
- Limes
- Sugar
- Water and ice
- Blender
- Ice cream maker (see below)
- Juicer: It’s nice to have a reliable lime juicing method here, especially since there are so many to juice. We like a press juicer like this one: it’s very easy to use and saves you from hand cramps!
The basic idea? Blend the lime juice, zest, sugar and water with a little ice, then freeze the mixture in an ice cream maker for about 20 to 25 minutes. Then place it in a container, pop it in the freezer and freeze another 2 hours to get it to a scoopable texture. Head to the recipe below for instructions!
Freeze the ice cream maker base in advance
An ice cream maker is required for this recipe. If you’re not sure whether to grab one, it’s a great investment and you can use it to make many varieties of sorbet and ice cream! Here’s the 2 quart ice cream maker we use: we’ve had it for years and it’s very durable. It’s a great gift idea, too! Use it as a housewarming present or a fun surprise for ice cream lovers.
Make sure to freeze the base of the ice cream maker overnight before making this recipe. Did you forget? If so, freeze it for at least 4 hours and check whether it’s fully frozen by giving it a shake. If you still hear liquid inside, it’s not fully frozen.
Make ahead & storage for lime sorbet
If you can, eat this lime sorbet the day it is made for the best texture. However, it does keep fairly well in the freezer for about 1 week! One note: lime sorbet in particular has a different texture from other fruit sorbets: it’s a little more icy (since there’s no fruit pulp, just juice). Here’s what to do:
- Line a storage container with parchment paper. This helps so the sorbet doesn’t freeze to the edges of the container and makes it easier to defrost.
- Leftovers save 1 week, but defrost at room temp for about 15 minutes. Make time to leave it out the container on the counter until it defrosts. Don’t expect it to be like store-bought sorbet, which stays softer in the freezer. Lime sorbet tends to defrost a little quicker than other fruit sorbets because it’s mostly water (with no fruit fibers).
More sorbet recipes
This lime sorbet is one of our top fruit sorbet recipes: but in all honesty, we love them all! This one is a perfect compliment to other flavors if you make it in advance, like strawberry or pineapple particularly. Here are a few more sorbet recipes to try:
- Try Easy Strawberry Sorbet or Raspberry Sorbet
- Go for creamy, icy Pineapple Sorbet
- Opt for another citrus with Lemon Sorbet
- Try Easy Mango Sorbet or Peach Sorbet
- Celebrate summer with Watermelon Sorbet
This lime sorbet recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
Lime Sorbet
Lime sorbet is a zingy, refreshing dessert! Its bright citrus flavor is ideal in summer, and it’s easy to whip up at home.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 1 pint (2 cups or 4 servings) 1x
- Category: Dessert
- Method: Frozen
- Cuisine: Dessert
- Diet: Vegan
Ingredients
- 1 cup fresh squeezed lime juice (7 to 8 large limes)*
- ½ tablespoon lime zest
- 1 cup granulated sugar
- 1 cup warm water
- 1 cup ice
- Fresh mint, for garnish (optional)
Instructions
Note: Make sure the base of the ice cream maker is frozen overnight before making this recipe.
- Juice the limes.
- Add the sugar, zest and warm water to a blender and puree until sugar is dissolved. Add the juice and ice and puree until the ice is melted. (To make ahead, you can refrigerate at this point until you want to churn, up to 2 days.)
- Pour the mixture into an ice cream maker and freeze for 20 to 25 minutes, until the texture becomes frosty and creamy. Line a container with parchment paper and add the sorbet; place it in the freezer and freeze for 2 hours to allow it to come to a scoopable texture. Store in a parchment lined sealed container for up to 1 week; allow to come to room temperature for about 15 minutes before scooping.
Let us know if you have any questions!
I haven’t tried this yet but it sounds great! I am curious the reason for lining the container with parchment though?
Thanks for asking! The parchment helps so the sorbet doesn’t freeze to the edges of the container and makes it easier to defrost! It’s mainly helpful; not required if you don’t have it.