Homemade Lime Sorbet Recipe 3-Ingredients - Ice Cream From Scratch (2024)

FAQs

What is lime sorbet made of? ›

Dissolve sugar in boiling water and let cool to room temperature. Stir in fresh lime juice, lime zest and vodka (if using). Give mixture a little blend with an immersion blender and transfer to your ice cream maker.

Sorbet is made with just fruit and sugar, so it's dairy-free. Sorbet tends to have an icier consistency; the more sugar sorbet contains, the less icy the texture. Sorbet flavors are primarily fruit-driven, like this All-Fruit Mango Sorbet or No Churn Raspberry Lime Sorbet. Sorbets also come in chocolate flavors.

Without fat from dairy or eggs, it's the suspension of sugar within the fruit purée that allows the sorbet to churn into something with a creamy mouthfeel. You need 20-30% sugar in your sorbet, which will come from your fruit plus some added sugar.

Too little sugar and you end up with loads of crunchy ice crystals. Some experts swear by a ratio of 4 cups puréed fruit to 1 cup sugar. If you don't have an ice-cream maker, place the sorbet mixture in a sealed container in the very coldest part of your freezer (usually at the bottom and back).

The difference between ice cream and sorbet is also based on whether or not dairy is used. Technically speaking, ice cream always contains cream and/or milk as its main ingredients, while sorbet traditionally never includes dairy or eggs, instead being primarily made from fruit juice or fruit purée.

Sorbet is essentially made of a simple sugar syrup, infused with fruit puree or juice or another flavoring agent like coffee or chocolate, that is then chilled and churned.

Making home-made sorbet is easier than you think. You don't even need an ice cream machine! It's basically just frozen fruit puree sweetened with sugar and water. You can also add herbs, chocolate or wines and liqueurs to flavor the sorbet.

With no eggs or cream present in the recipe, sorbet contains fewer calories and less fat compared to traditional ice cream. This makes it a great choice for those watching their calorie intake or trying to maintain a healthier lifestyle.

"Sorbet is made with fruit but no dairy (eggs or milk/cream) so it's generally vegan-friendly and suits those with egg or dairy allergies, too," she says. The pureness of the fruit makes it icy and refreshing, and it won't be silky or rich in its texture as some other kinds of ice creams and sherberts may be.

Sugar plays a larger roll in the sorbet than just sweetening the fruit juice. It's also crucial for the sorbet's texture. Too little sugar and the sorbet becomes icy, too much and it can be slushy — hit the sugar level just right and the sorbet will taste creamy and melt evenly across your tongue.

Why is my homemade sorbet so hard? ›

Too little sweetener and your sorbet will be icy; too much sweetener and it will be mushy. Churn or stir your sorbet while it's freezing to prevent large ice crystals from forming. Please note the “Easy (no keep)” method doesn't require any sweetener or churning/stirring.

The optional egg white helps to stabilize, emulsify, and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days.

1 to 2 tablespoons liqueur (this is for flavor, but it also prevents the sorbet from freezing solid. Alcohol won't freeze, so it is great insurance that you will have a soft sorbet. BUT, if you add too much sorbet won't freeze at all and you will basically have a margarita or daiquiri!)

In this recipe, we use tapioca starch to thicken the sorbet mixture, which gives a velvety texture to the sorbet, but you can use corn starch if this is what you have. Thickening the sorbet mixture with a starch gives it body, which makes the sorbet expand during churning and become fluffy.

Homemade sorbet generally lasts for about 2 to 3 months when properly stored in the freezer. Ice crystals may develop after 1 month, so don't wait too long to enjoy it.

Sorbet has less calories than ice cream and other frozen desserts, and no fat. It's fruit content also makes it rich in vitamin C. Any downsides? That fruit content also means it contains a fair bit of sugar, and if we're comparing it with ice cream and gelato, it has less calcium, vitamin A and iron.

It's also a vegan-friendly treat, as by definition sorbet doesn't have anything but fruit or a flavoring, sugar, and water. This is not to be confused with sherbet, which is also fruit based but does contain milk.

In terms of flavor, Lime Sorbet offers a pungent and earthy aroma mixed with the tart flavor of fresh lime. Medical marijuana patients often choose Lime Sorbet to relieve symptoms associated with chronic pain, mental stress, and anxiety.

Ingredients: Water, sugar, corn syrup, nonfat milk, cream, contains less than 2% of whey, guar gum, mono and diglycerides, locust bean gum, calcium sulfate, polysorbate 80, citric acid, citrus pulp, concentrated lime juice, natural flavors, Yellow #5, Blue #1. Contains: Milk.