This refreshing sorbet is perfect for serving on a hot afternoon or after a dinner party! I’ve had my eye on the ice cream attachment for my kitchenaid mixer for quite some time, but haven’t actually made the purchase yet (partially due to the fact that we keep trying to cut down on our ice cream intake). So, this sorbet was made without an ice cream maker! It has a great zesty flavor with a perfectly smooth texture! Do plan ahead though, make this sorbet at least 12 hours before serving.
Lime Sorbet makes 1 quart
- 1 cup sugar
- 2 cups water
- 1 cup lime juice (5-7 limes)
- lime zest
- 1 egg white
In a small saucepan, stir sugar and water over medium heat to form a thin syrup. Let cool. Stir in the lime juice and zest.
Place egg white into the bowl of a mixer, and whip until it forms a stiff meringue (this is what will give your sorbet a smooth texture). Add the lime syrup and continue whisking until the egg whites are incorporated. The meringue will probably float back to the top, but that’s okay!
Pour this mixture into a container and pop it in the freezer. After about 3 hours, scrape any frozen-ness off of the sides and stir it all together (incorporating any egg whites that were floating). Freeze for another 3 hours.
Then pour the mixture into a blender (blend it in small batches, if you have to). Blend until smooth.
Pour back into the container and freeze until firm. It’s best if left in the freezer for 12 hours or more.
Dish it up and serve immediately (its soft texture melts quickly!). You could also serve it up in a glass, it quickly turns into a yummy lime slush!