Lime sorbet

Soft, refreshing lime sorbet – really easy to make and wonderfully fresh.
Serve it as a palate cleanser between courses when you have guests, eat it just as it is, or serve it over crushed Bastogne biscuits (Belgian caramelised spiced biscuits – Lotus Biscoff is the closest equivalent) in the bottom of a glass – fresh and delicious.

Lime sorbet

Recipe for a soft, refreshing lime sorbet.

This recipe makes about 1 l of sorbet.

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4.50 from 8 votes

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Course: Dessert

Cuisine: Danish, Italian

Total Time: 6 hours hours

Change servingsServings: 8 servings

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Ingredients

• ▢ 600 ml water
• ▢ 450 g white granulated sugar
• ▢ 6-8 large limes about 250 ml lime juice, plus the finely grated zest of half of them
• ▢ 1 1/2 pasteurised egg whites from a carton

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Method

• Heat the water and sugar in a saucepan until the sugar has dissolved, then leave the syrup to cool completely.
• Finely grate the zest of half of your limes – perhaps a little more.
• Halve the limes and squeeze out the juice until you have 250 ml lime juice. If you don’t have a citrus press, simply use the bowl of a spoon to press against the flesh. It is important that your limes are ripe and soft, otherwise it will be difficult to squeeze enough juice out of them.
• Strain the lime juice through a fine-mesh sieve into the cooled sugar syrup and stir in the lime zest. Taste and decide whether you want more lime zest in the sorbet base.
• Whisk the egg whites to stiff peaks with a hand mixer, then stir them into the sorbet base. The egg whites will usually float to the top; that is fine – it all gets mixed together as the sorbet freezes.
• Pour the sorbet base into your ice cream maker and churn until you have a soft, smooth sorbet. It takes a little time depending on which machine you have, but it will firm up. Along the way you can stop the machine and stir the egg whites back into the sorbet now and then – as mentioned, they tend to rise to the top until the sorbet has begun to set.
• When the sorbet has the right soft consistency, pour it into your chosen container, cover it with a freezer bag or similar and put it in the freezer. If you don’t have an ice cream maker, pour the sorbet base straight into the container, put it in the freezer and stir/scrape the edges once an hour – until the sorbet has set.
• Serve the sorbet as a little palate cleanser between courses, in a bowl on a hot summer’s day – or as here, served over crushed Bastogne biscuits in the bottom of a glass and topped with lemon balm and lime zest.

Nutrition

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