Ingredients
Equipment
Method
Make the simple syrup
- Combine the granulated sugar and water in a saucepan and heat just until the sugar dissolves completely, about 5 minutes. The liquid should look clear with no visible sugar granules.
- Remove the saucepan from the heat and cool the simple syrup. Let it cool until no longer warm to the touch before mixing.
Mix and chill
- Stir the cooled syrup with the fresh lime juice, lime zest, and salt until fully combined. The mixture should turn a vivid pale green with a bright citrus aroma.
- Refrigerate the lime mixture until very cold, at least 4 hours. It should be chilled through with a noticeably colder temperature.
Optional creamier texture
- If using the egg white, whip it to soft peaks. It should hold gentle shape without becoming stiff.
- Fold the soft-peaked egg white into the cold lime mixture until no streaks remain. The base should look slightly lighter while keeping its pale green color.
Churn and freeze
- Churn the cold lime mixture in an ice cream maker for 20-25 minutes until thick and slushy. You should see it become aerated and scoopable, not watery.
- Transfer the sorbet to a container and freeze for 2 hours until firm. It should hold its shape when scooped.
Serve
- Serve the lime sorbet in chilled bowls or hollowed lime halves. Top with a pinch of lime zest and fresh mint for a bright finish.
Notes
For the cleanest texture, make sure the lime mixture is very cold before churning—this helps the sorbet freeze faster and churn thicker. Store in a covered container in the freezer for up to 2 weeks; let sit at room temperature for 5 minutes for easier scooping. Freezing is recommended (not just short-term chilling). If you want a purely dairy-free lime dessert, this recipe already fits—just skip the optional egg white for an even more traditional sorbet style.