Lime Sorbet

If there's something you crave when the heat arrives, it's homemade ice cream and sorbet recipes . And this lime sorbet is one of those you make again and again: it's fresh, very easy to make and has that citrusy touch that's so pleasant in summer. Best of all, it's made with just a few ingredients and in very little time.

We make it with the Ankarsrum stand mixer and its ice cream attachment, although you can also use the KitchenAid ice cream maker if you have one. In both cases, the result is a smooth, light sorbet with a surprisingly nice texture. You just need to mix, let the ice cream maker work... and that's it!

Plus, this recipe is very forgiving: you can adjust the sweetness, add a bit of lime zest to intensify the flavor or even give it a twist with mint or a splash of rum. A simple recipe, perfect to have on hand when you're looking for a refreshing dessert without fuss.

Remember, though, to always keep the ice cream attachment in the freezer so it's ready whenever you want to make ice cream!

Ingredients

• 350 ml water
• 40 ml glucose
• 180 g sugar
• 185 ml freshly squeezed lime juice (about 8 limes)
• Optional: ice cubes so the sorbet cools down faster

Preparation

• The day before making the sorbet, put the Ankarsrum ice cream attachment in the freezer.

1. In a saucepan, add the water, sugar and glucose and place over medium heat. Stir until the sugar dissolves and you make a syrup. Remove the syrup from the heat and let it cool.
2. Squeeze the limes, enough to obtain 185 ml of lime juice.
3. Strain the lime juice through a fine sieve.
4. Pour the juice into the pan with the syrup and mix to combine.
5. Transfer the mixture to a sealed Mepal container and chill the mixture for a few hours (until it reaches refrigerator temperature, about 4-7 ºC.
6. When the mixture is cold and you want to prepare the sorbet, attach the ice cream attachment to the Ankarsrum stand mixer and insert the freezing bowl.
7. Turn on the mixer so the ice cream attachment starts to spin (It's very important to do it in this order! turn the mixer on first!), and then, little by little, pour in the sorbet mixture and set it to low speed.
8. Let it mix for about 30 minutes, until the sorbet is ready.
9. Pour the sorbet into a cold-resistant container with a lid*, and place it in the freezer for at least 3 hours.
10. Take the sorbet out of the freezer 5 minutes before serving.

Notes that will be good for you to know:

• *To store ice cream in the freezer, the Mepal containers are great, because besides being airtight yet easy to open they have some large-capacity options (up to 2L) whose shape makes it easier to scoop balls later with an ice cream scoop.
• When serving, you can present it in several ways:
  • grate a little lime or lemon zest over the top;
  • serve with a sweet, crunchy pastry, like wafer rolls;
  • drizzle with a little limoncello or white rum; or,
  • serve it with fresh fruit: raspberries, blueberries or mango cubes make a beautiful flavor and color contrast.