Lime Mint Sorbet Recipes

LIME MINT SORBET

Lime Mint Sorbet image

Categories Ice Cream Machine Dessert Freeze/Chill Kid-Friendly Low Sodium Frozen Dessert Lime Mint Vegan Gourmet Small Plates

Yield Makes about 1 quart

Number Of Ingredients 3

Ingredients

1 1/4 cups sugar
1/3 cup firmly packed fresh mint
3 cups fresh lime juice (about 18 limes)

Steps:

In a small saucepan combine the sugar and 1 cup water, bring the mixture to a boil, stirring until the sugar is dissolved, and remove the pan from the heat. Let the syrup cool. In a blender purée the mint with the syrup, stir in the lime juice, and in a bowl chill the mixture, covered, for 1 hour, or until it is cold. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.

BASIL-LIME SORBET

Basil-Lime Sorbet image

This delicious sorbet combines basil and lime in a perfect, light dessert.

Provided by Mark Logan

Categories Desserts Frozen Dessert Recipes Sorbet Recipes

Time 2h35m

Yield 8

Number Of Ingredients 4

Ingredients

1 cup sugar
1 cup water
¾ cup fresh lime juice
20 fresh basil leaves, minced

Steps:

Make a simple syrup by bringing the sugar and water to a boil in a small saucepan; allow to boil 1 minute; remove from heat.
Combine the syrup, lime juice, and basil in a blender; puree. Pour the mixture into a container and cover; store in freezer until completely frozen, about 2 hours.
Break the frozen mixture into pieces and place in the blender; blend until smooth. Return to the container and cover. Store in freezer until ready to serve.

Nutrition Facts : Calories 102.8 calories, Carbohydrate 27 g, Fiber 0.1 g, Protein 0.1 g, Sodium 1.4 mg, Sugar 25.4 g

MOJITO SORBET

Mojito Sorbet image

A fresh-tasting mint-lime sorbet that reflects the flavors of a mojito. The optional rum in the recipe helps the sorbet not freeze too hard if being stored in the freezer. Delicious on its own, and also tasty mixed with rum for a frozen mojito.

Provided by Mrs.Stvnsn

Categories Desserts Frozen Dessert Recipes Sorbet Recipes

Time 1h15m

Yield 16

Number Of Ingredients 7

Ingredients

1 cup water
1 cup white sugar
½ cup mint leaves, packed
¼ cup grated lime zest
1 cup freshly squeezed lime juice
1 ½ cups citrus-flavored sparkling water
2 tablespoons rum

Steps:

Heat the water, sugar, and mint leaves in a saucepan over medium heat, and stir until the sugar is dissolved. Bring the mixture to a boil, reduce heat, and simmer for 3 to 5 minutes to extract the mint flavor. Set the mixture aside to cool, and strain out the mint leaves.
Pour the cooled mint mixture, lime zest, lime juice, sparkling water, and rum into a bowl and mix well. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. Serve immediately for a softer texture, or freeze in a sealed container for a harder sorbet. Let hard-frozen sorbet thaw a few minutes before serving.

Nutrition Facts : Calories 57.2 calories, Carbohydrate 14.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1.6 mg, Sugar 12.8 g

LIME, GINGER, AND LEMONGRASS SORBET

Lime, Ginger, and Lemongrass Sorbet image

Provided by Laura O'Neill

Categories Ginger Dessert Kid-Friendly Frozen Dessert Spring Summer Lemongrass Lime Juice Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes about 1 quart

Number Of Ingredients 4

Ingredients

2 thick lemongrass stalks, cut into 2-inch pieces
2 cups (400 grams) sugar, plus more as needed
1/2 cup fresh ginger juice (from about 160 grams peeled fresh ginger; see Cooks' Note)
1/2 cup fresh lime juice (from about 8 limes)

Steps:

1. In a blender, combine the lemongrass with 3 cups water and puree until mostly smooth. (Lemongrass is very fibrous, so you will not get to a completely uniform consistency; that's okay.) Transfer the puree to a saucepan and bring to a simmer over medium heat. Remove from the heat, cover, and let the liquid infuse for 15 to 20 minutes. Strain the syrup into a bowl, pressing on the solids; discard the solids in the strainer. You should wind up with about 2 cups of strained "lemongrass tea"; be sure to measure out your final yield.
2. In a medium saucepan, combine the "lemongrass tea" with the same amount (by volume) of sugar. So, if you wind up with 2 cups tea, you will add 2 cups (400 grams) sugar. Stir the mixture over medium-high heat until all the sugar has dissolved and the syrup comes to a simmer. Remove from the heat and let cool completely.
3. Transfer the cooled syrup to a quart-size container and stir in the ginger juice and lime juice. Cover and refrigerate the sorbet base until completely cold, at least 3 hours.
4. Pour the chilled sorbet base into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the sorbet base in the freezer so you can use it to store the finished sorbet. Churn the sorbet until it resembles Italian ice. Transfer the sorbet to the chilled storage container and freeze until hardened to your desired consistency. The sorbet will keep, frozen, for up to 7 days.

COCONUT LIME SORBET

Coconut Lime Sorbet image

Categories Citrus Fruit Dessert Freeze/Chill Quick & Easy Lime Coconut Fall Gourmet Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about 1 pint

Number Of Ingredients 3

Ingredients

a 15-ounce can cream of coconut (preferably Coco Lopez)
3/4 cup water
1/2 cup fresh lime juice

Steps:

In a bowl whisk together ingredients. Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden.

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