Lime Sorbet

When warmer weather arrives, nothing appeals more than homemade ice cream and sorbet recipes. And this lime sorbet is one you'll come back to time and again: it's refreshing, very easy to make and has that zesty citrus note that's so pleasant in summer. Best of all, it's made with just a few ingredients and in very little time.

We prepare it using the Ankarsrum food mixer fitted with its ice-cream attachment, though you can also use the KitchenAid ice-cream maker if you have it. In both cases, you get a sorbet that’s smooth, light and has a delightful texture. Simply mix, let the machine work... and that's it!

Plus, this recipe is very versatile: you can adjust the sweetness, add a touch of lime zest to boost the flavour or even twist it with mint or a splash of rum. A simple recipe, perfect to have on hand when you're after a fuss-free, fresh dessert.

One thing to remember, though: always leave the ice-cream attachment in the freezer so it’s ready whenever you fancy making ice cream!

Ingredients

• 350 ml water
• 40 ml glucose syrup
• 180 g sugar
• 185 ml freshly squeezed lime juice (about 8 limes)
• Optional: ice cubes to chill the sorbet earlier

Method

• Place the Ankarsrum ice‑cream bowl in the freezer the day before making the sorbet.

1. Combine the water, sugar and glucose in a saucepan over medium heat. Stir until the sugar dissolves and you have a syrup. Remove from heat and let cool.
2. Squeeze enough limes to obtain 185 ml of juice.
3. Strain the lime juice through a fine sieve.
4. Add the juice to the cooled syrup and stir to combine.
5. Transfer the mixture to an airtight Mepal container and chill in the fridge for a few hours (around 4–7 °C).
6. When cold and ready, attach the ice‑cream bowl to the Ankarsrum mixer and fit the frozen bowl.
7. Start the mixer to begin spinning the ice-cream bowl (very important!), then gradually pour in the sorbet mixture on low speed.
8. Let it churn for about 30 minutes, until the sorbet has set.
9. Transfer the sorbet to a freezer‑safe container and freeze for at least 3 hours.
10. Remove from the freezer 5 minutes before serving.

Notes to bear in mind:

• *For storing your ice cream in the freezer, Mepal containers are great—they’re airtight yet easy to open and come in large capacities (up to 2 l), ideal for scooping.
• When serving, you can present it in various ways:
  • grate some lime or lemon zest on top;
  • serve with a crisp sweet wafer or biscuit;
  • drizzle a little limoncello or white rum over it; or
  • serve with fresh fruit—raspberries, blueberries or mango cubes create a beautiful contrast in flavour and colour.