Sparkling Lime Sorbet is such a wonderful way to cool down this Summer and if you have an ice cream maker, it’s not terribly difficult or time-consuming to put together. Crisp, cold and fresh, this sorbet hits you with zingy lime and a little hint of bubbly fizz.
The sparkling water added to the sorbet mixture is what gives this recipe its sparkle and it really does add a lovely little something… It’s so refreshing!
I love to serve Sparkling Lime Sorbet in a pretty little glass with some mint leaves on top. It’s so pretty this way and the mint can add a nice flavour touch as well, but it’s completely optional. This sorbet can absolutely stand on its own, however feel free to experiment… Some strawberries across the top would also be a nice touch if you want to make it a bit fancier for Summer dinner guests.
If you don’t have an ice cream maker, I can’t recommend one enough. Homemade ice creams, sorbets and gelati are so much fun and often taste better than store-bought versions. Making your own ice creams and sorbets can also be a lot healthier and it’s so much fun to get creative, customising flavours to suit your palate. Let’s get started!
Makes 1 pint
Ingredients
- Zest of 2 limes
- Juice of 8 limes
- 300g caster sugar
- 100ml still water
- 200ml sparkling water
- Fresh mint leaves to serve (optional)
Method
- Add the lime zest, still water and caster sugar to a saucepan and bring the mixture to a boil, stirring with a wire whisk. Once boiling, reduce the heat to medium or medium-low and allow the mixture to simmer for about 5 minutes more or until syrupy and all the sugar is completely dissolved.
- Remove the syrup from the heat and leave it to cool down for about 10 minutes or so.
- Stir the lime juice and sparkling water into the syrup with a wire whisk until combined.
- Pour the mixture into an ice cream maker and churn it according to the manufacturer’s instructions. The sorbet is ready when it resembles a firm soft serve.
- Pour the sorbet into a freezer-safe, lidded container and pop it into the freezer for at least 2 to 4 hours before serving. Garnish with a mint leaf or two if desired when serving (optional).
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