Refreshing Lemon Lime Sorbet
This Lemon Lime Sorbet recipe is a great way to cool down or refresh your palate after a rich meal. Made with just water, sugar, and citrus fruit, this sorbet couldn’t be easier to make!
Ingredient Notes
Sugar and water – Make sure to use plain white granulated sugar. Sugar and water are used to make the simple syrup that sweetens the sorbet.
Lemon and limes – You’ll need the juice and zest of lemons and limes. I recommend first zesting their peels with a microplane, then using either a hand juicer or an electric citrus juicer for freshly squeezed juice. I would highly recommend not using bottled citrus juice as bottled juice will not yield the best flavor and could even produce off-flavors.
Step-by-Step Instructions
Before you begin, make sure that your ice cream maker’s canister is fully frozen. This usually takes 12-24 hours in the freezer. You can tell when it is fully frozen when there is no sound of sloshing liquid when you shake it.
Step 1: Make your simple syrup by dissolving the sugar in the water over medium heat in a small saucepan.
Step 2: Add your freshly squeezed juice and grated zest to make the base. Allow it to chill in the fridge for 1-2 hours. Then, assemble your ice cream maker and pour the chilled base into the canister.
Step 3: Churn according to your ice cream maker manufacturer’s instructions. This process usually takes about 25-30 minutes or until the sorbet has the consistency of a thick smoothie. Then pour the churned base into a freezer-safe container. Press parchment paper to the surface and then wrap with plastic wrap or cover with an airtight lid. Freeze for at least 4 hours.
Step 4: Allow the sorbet to sit out for several minutes to soften. Then, scoop out your servings and enjoy!
Tips and Variations
Make a habit of keeping your ice cream maker’s canister in the freezer when not in use, so you can make frozen desserts whenever the mood strikes.
Swap the regular water for coconut water (not milk!) when making the simple syrup for a tropical coconut lemon lime sorbet variation!
Like a little spice? Garnish with a few dashes of tajin, which is a mild chili powder, lime, and salt combination that goes excellent with fruity flavors.
Add some bittersweet flavor notes by swapping out some of the lemon juice for grapefruit juice.
Add some herbal flavor by infusing the syrup with something like basil as I did with my Lemon Basil Sorbet recipe.
Make a sorbet float! Scoop out a few scoops – then top with soda or seltzer water. For more sweetness, top with a lemon lime soda like Sprite.
How to Properly Store Homemade Sorbet
In order to have great-tasting sorbet with the best mouthfeel, you need to make sure that you properly store your homemade sorbet. Here are a few tips to help you do just that:
- Use a freezer-safe container such as a loaf pan or reusable ice cream container.
- If your container has a non-stick coating, you should line the pan with parchment paper prior to adding your sorbet to avoid scratching the coating when you use your scooper later.
- Press parchment paper or plastic wrap directly on the surface of sorbet before sealing it with an airtight lid or a few layers of plastic wrap and/or aluminum foil.
- Place your container in a spot that is the furthest from the freezer door as possible to prevent ice crystals or freezer burn.
- Consume within two weeks for best flavor and texture.
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Lemon Lime Sorbet Recipe
Ingredients
- 1 ¼ cups water
- 2 cups sugar
- 1 ½ cups lemon juice
- ½ cup lime juice
- 1 tablespoon lemon zest
- 1 tablespoon lime zest
Instructions
- Important pre-step: make sure that your ice cream maker’s canister has been frozen for at least 12-24 hours prior to churning. It’s completely frozen when you shake the canister and there is no sound of sloshing of liquid.
- Make the simple syrup by dissolving the sugar in the water in a small saucepan over medium heat. Once the sugar is dissolved, remove from heat and allow to cool completely.
- Once cooled to room temperature, add the lemon and lime juice and whisk in the citrus zest. Store in the base in the fridge for 1-2 hours.
- Once the base is chilled, assemble your ice cream maker. Then pour in the chilled sorbet base and churn according to your ice cream maker’s instructions. This usually takes about 25-30 minutes or it begins to resemble a thick smoothie.
- Pour the churned sorbet in a freezer-safe container. Press parchment paper to the surface of the sorbet, then cover with plastic wrap or an airtight lid. Freeze for at least 4 hours.
- When ready to serve, allow to sit at room temperature for a few minutes for easier scooping.
Notes
- Use a freezer-safe container such as a loaf pan or reusable ice cream container.
- If your container has a non-stick coating, line the pan with parchment paper prior to adding your sorbet to avoid scratching the coating when you scoop out the sorbet later.
- Press parchment paper or plastic wrap directly on the surface before sealing it with an airtight lid or a few layers of plastic wrap and/or aluminum foil.
- Consume your within two weeks for best flavor and texture.
Nutrition
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Addicting! Once I started digging in and I could not stop. So refreshing. A perfect summer treat that all should try.
Thank you so much for sharing the amazing recopies of lemon lime sharbat.