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Lime Sorbet

Lime sorbet that stays icy and bright with a vivid pale green color and a clean citrus punch. You’ll make a quick simple syrup, chill it until very cold, churn, then freeze until firm for an easy summer sorbet.
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Prep Time 15 minutes
Cook Time 5 minutes
chilling + freezing 4 minutes
Total Time 5 hours
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Lime sorbet base
  • 1 cup fresh lime juice About 8-10 limes
  • 2 tbsp lime zest Grate finely for the best texture
  • 1 cup granulated sugar
  • 1 cup water
  • 1 egg white (optional) Use for creamier texture; omit to keep dairy-free
  • 0.25 tsp salt Pinch
  • 0.25 fresh mint For serving

Equipment

  • 1 ice cream maker

Method
 

Make simple syrup
  1. Combine the granulated sugar and water in a saucepan and heat over medium until the sugar dissolves completely, about 5 minutes, then remove from heat.
  2. Let the simple syrup cool to room temperature, then transfer to the refrigerator until ready (cooling prevents iciness during churning).
Chill the lime mixture
  1. Stir the cooled syrup with the fresh lime juice, lime zest, and salt until fully combined and the mixture looks uniformly pale green.
  2. Refrigerate the lime mixture until very cold, at least 3 to 4 hours, so it churns thick and slushy.
Optional creamier texture
  1. If using it, whip the egg white to soft peaks, then gently fold it into the cold lime mixture in 2 to 3 additions.
Churn and freeze
  1. Churn in an ice cream maker for 20 to 25 minutes, stopping when the sorbet is thick and slushy.
  2. Transfer to a container, smooth the top, and freeze for about 2 hours until firm, with a scoopable texture.
Serve
  1. Scoop into chilled bowls or fill hollowed lime halves, keeping the surface smooth and bright.
  2. Grate a little extra lime zest over the top and garnish with fresh mint just before serving for a vivid aroma.

Notes

Pro tip: chill both the syrup and the lime mixture until very cold—this is what helps the sorbet churn evenly instead of forming large ice crystals. Refrigerate any leftovers up to 3 days (scoops best after sitting 5 minutes at room temperature); freeze for up to 1 month. Dietary swap: skip the egg white to keep it fully dairy-free and still intensely lime-forward.