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Lime Sorbet

Lime sorbet made with fresh lime juice for a vivid pale green, icy texture and a clean citrus punch. This easy homemade lime sorbet uses a simple syrup, optional egg white for creamier body, and ice-cream-churning for a slushy-to-firm finish.
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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: 220
Ingredients Equipment Method Notes

Ingredients
  

Lime sorbet base
  • 1 cup fresh lime juice About 8–10 limes for 1 cup juice.
  • 2 tbsp lime zest Finely grate only the green part.
  • 1 cup granulated sugar
  • 1 cup water
  • 1 egg white Optional, for creamier texture; use only if desired.
  • 0.0625 salt Pinch.
  • 1 fresh mint For serving.

Equipment

  • 1 ice cream maker

Method
 

Make the simple syrup
  1. Combine the granulated sugar and water in a saucepan, then heat until the sugar dissolves completely, 3–5 minutes, stirring occasionally.
  2. Remove from heat and cool the simple syrup to room temperature, about 10 minutes, so it won’t melt the cold-churning mixture.
Chill the lime mixture
  1. Stir the cooled syrup with the fresh lime juice, lime zest, and salt until evenly combined.
  2. Refrigerate the mixture until very cold, at least 4 hours, for an icy texture after churning.
Optional egg white for creamier texture
  1. If using egg white, whip it to soft peaks, about 2–3 minutes, until light and foamy.
  2. Fold the whipped egg white into the cold lime mixture gently until no streaks remain.
Churn and freeze
  1. Churn in an ice cream maker for 20–25 minutes until thick and slushy.
  2. Transfer to a container, cover, and freeze for 2 hours until firm.
Serve
  1. Serve scoops in chilled bowls or spoon into hollowed lime halves, then grate a little lime zest over if desired and top with fresh mint.

Notes

For the brightest lime flavor and the most vivid pale green color, zest before juicing and use only the green outer rind. Keep covered in the freezer for up to 1 week; it can be frozen and served again, but texture softens slightly after multiple days. For a dairy-free lime dessert (already dairy-free), you can make it fully egg-free by skipping the egg white—your sorbet will be a bit icier but still tangy and refreshing.