Lime Sorbet Recipes

BASIL-LIME SORBET

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.

REFRESHING COCONUT LIME SORBET

Steps:

• Mix coconut cream, coconut water, lime juice, lime zest, and coconut extract together in a bowl. Cover with plastic wrap and chill in the refrigerator until flavors combine, at least 1 hour.
• Pour coconut mixture into an ice cream maker and freeze according to manufacturer's instructions. Cover and store in the freezer until firm, about 1 1/2 hours.

LIME SORBET

Steps:

• In medium saucepan over medium heat, bring the water, sugar, and lime juice to a simmer.
• Cover the pan, lower the heat slightly, and cook for about 3 minutes, until the sugar is dissolved.
• Remove from the heat and cool the mixture to room temperature.
• Stir in the lime zest.
• Chill the mixture for 2 hours.
• Freeze in an ice cream maker according to the manufacturer's instructions.

ROASTED LIME SORBET

Steps:

• Preheat oven to 375 degrees F.
• Place halved limes, sugar, vanilla bean scrapings, and water in a roasting pan and stir.
• Place in the oven and roast, stirring occasionally until the edges of the limes start to caramelize about 30 minutes. Remove the pan from the oven and allow to cool to room temperature.
• Place a strainer over a bowl of a food processor and squeeze the juice from the limes then strain the roasting pan juices into the food processor bowl.
• Roughly chop 1 lime half, add it to the food processor, and puree until smooth. Strain the puree into a bowl and stir in the 2 cups water, 2 cups fresh lime juice, and sugar, to taste. Chill and freeze in an ice cream maker according to manufacturers' instructions.

KEY LIME SORBET

Steps:

• Combine sugar, preserves and 1 cup of the soda in a medium saucepan and stir over low heat until sugar and preserves are melted. Add citrus juice and zest. Stir in the remaining soda, move to a clean, lidded container and chill thoroughly, 2 to 3 hours.
• Turn mixture in ice cream maker per maker's instructions or until mixture reaches the consistency of a firm slush. Return mixture to lidded container and harden in freezer 1 hour before serving.
• If sorbet is to be held frozen for longer than 2 hours, move from freezer to refrigerator for about half an hour before serving. If you'd like a more assertive sorbet, double the amount of citrus zest.

BASIL AND LIME SORBET

Steps:

• Place the water and sugar in a pan, bring to a boil, and simmer for 4 minutes with the lime zest. Remove from the heat, and allow to cool for a while. Add the lime juice and basil puree. Stir this up and leave to infuse for a while. Pass it through a coarse sieve and pour into a plastic tub or earthenware dish and place in the freezer. Generally, sorbet takes 2 hours to set. Try to stir it around every 30 minutes, if you remember. Serve it in a glass on its own.

HONEYDEW LIME SORBET RECIPE BY TASTY

Steps:

• Combine water, sugar, lime juice, and lime zest in a pot over medium heat. Once the sugar has dissolved, simmer for 30 minutes and reduce.
• Pour simple syrup through a strainer and remove excess liquid, then let it cool to room temperature.
• In a blender, combine simple syrup, honeydew, and the remaining lime juice. Blend until well-combined.
• Pour into an 8×8 inch (20x20 cm) baking dish and freeze for at least 12 hours.
• Take out of the freezer and let sit for 5-10 minutes before scooping.
• Serve.
• Enjoy!

LIME SORBETS

Steps:

• Line a baking sheet with plastic wrap.
• Wash limes and halve lengthwise. Working over a bowl to catch juices, with a small sharp knife cut between flesh and pith to loosen flesh and with a spoon scoop out flesh in 1 piece. Into bowl squeeze juice from lime flesh with hands and discard membranes. Scrape any remaining membranes and juice from lime halves into bowl. Pour lime juice through a sieve into a measuring cup to measure 1 cup, discarding membranes. Put lime shells on baking sheet and freeze while making sorbet.
• In a bowl stir together 1 cup lime juice, syrup, and water and freeze in an ice-cream maker. Scoop sorbet into frozen shells, smoothing surfaces so they are level. Freeze filled lime shells at least 6 hours, or until frozen hard. Frozen sorbets in shells may be wrapped individually in plastic wrap and kept in freezer 1 week.