Lime Sorbet is a super refreshing summertime treat that only requires a few simple ingredients and a freezer—no ice cream maker needed! It’s quick and easy to combine fresh lime juice and zest along with a simple syrup, then freeze in a loaf pan for this homemade recipe. Hot days just got a lot cooler with this creamy, frozen dessert.

Lime sorbet is cool and refreshing in the summer months.

Homemade Lime Sorbet Recipe

In some places, summer just hits differently.

In Texas, it can be downright miserable. Between the heat and the humidity, it’s hard to find the motivation to get outside.

But all that changes when you have a bowl of this homemade lime sorbet– the perfect frozen treat!

It’s surprisingly cool and refreshing for your taste buds and it’s the perfect way to beat the heat on a hot summer day.

But the best part might be how SIMPLE it is to make! I can almost guarantee you have all of the ingredients.

Fresh lime juice, zest, and a homemade simple syrup mixed up in a loaf pan, then frozen. A blender or food processor ensures an irresistibly creamy texture. No need for that bulky ice cream maker!

There’s plenty more where this came from.

Try Peach SorbetMango Sorbet, Strawberry Sorbet, and Lemon Sorbet for weathering the summer heat, all based on this easy to customize Homemade Sorbet recipe.

Limes, water, and sugar are the ingredients for this recipe.

Ingredients

To make this easy lime sorbet recipe you need:

  • Simple syrup. It’s easy to whip up your own syrup at home with only water, sugar, and a saucepan. You can buy a bottle at the grocery store, or even sub in another sweetener like honey, agave nectar, or maple syrup.
  • Lime. Fresh limes are key. You’ll want both the juice and the lime zest. You can even try key limes for a fun twist.
  • Mint. Completely optional, but it’s the perfect garnish.

How to Make Lime Sorbet?

The basic steps for making homemade lime sorbet are simple to follow: 

Make the Simple Syrup

Simple syrup is so easy to make at home. Plus, you can whip up a big batch and have some on hand for your favorite cocktails, too!

Measure out one cup sugar and once cup water into a medium or small saucepan. Bring the mixture to a simmer over medium heat and cook for 1 to 2 minutes. Stop just as the sugar dissolves.

Remove the pan from the stove so the liquid can cool. There should be around 1½ cups remaining.

Mix Up Ingredients

Save on dishes by mixing up the sorbet in the 9″×5″ loaf pan you’ll be freezing it in.

Mix the lime juice and zest along with the sugar syrup or sweetener of your choice in the pan. Stir well.

Place the pan in the freezer for 3 to 4 hours, until it’s mostly firm.

Blend, Freeze, and Serve

Break up the frozen sorbet in a high-speed blender or food processor.

Blend for a minute or two. You only want it smooth. If you over blend it, you could overheat the sorbet.

Pour the sorbet back into the pan. Freeze it again for at least 4 hours, or up to overnight.

Let it sit at room temperature for a few minutes to soften before serving with a sprig of mint!

What is the difference between sherbet and sorbet?

Both sorbet and sherbet are frozen treats made with a base of fruit, but sherbet also has added milk or dairy. Sorbet and sherbet are refreshing and can be made with just about any fruit. They are the perfect ending to a hot day.

How do you make sorbet creamy?

The secret to creamy sorbet is getting it as smooth as possible in the blender prior to freezing. If you don’t there could be chunks of fruit remaining that will affect the texture.

Why is my homemade sorbet icy?

Sorbet can end up icy if there is too much water in the mix. Avoid ice crystals by paying careful attention to the proportions of everything you add.

Lime sorbet is simple to make with lime juice and zest along with simple syrup.

What is the secret to good sorbet?

The key to a good sorbet is ripe fruit and the correct combination of ingredients. You want just enough sweetener along with flavorful fruit for the best results. Properly blending everything together is so important to getting that perfect texture without an ice cream machine.

Expert Tips and Tricks

  • Don’t skip. Fresh lime juice AND zest are key in this recipe.
  • Make it early. Lime sorbet lasts for weeks in the freezer, so whip up a batch before you need it.
  • Taste first. Add extra sweetener in small amounts after mixing it up.
  • Make it fancy. Top off the sorbet with some fresh mint.
  • DIY. It’s so easy to make your own simple syrup at home.
Lime sorbet is served in a glass cup.

More Sorbet Flavors

You can make so many different flavors of sorbet. These are my favorite, healthy recipes. They are perfect in the summer.

Mango SorbetStrawberry Sorbet, and Peach Sorbet are super creamy and made with fresh fruit.

If you can’t get enough citrus, try Lemon Sorbet next.

Get creative with this easy Sorbet recipe.

Other Frozen Treats

Along with this easy sorbet recipe, try one of these other refreshing treats this summer.

If you’re over 21, go with a Watermelon Margarita, Watermelon Frosé, Mango Margarita, or Frozen Mojito. Anyone can enjoy a Frozen Lemonade, though.

Fruit Smoothies are simple to whip up, like a Mixed Berry Smoothie or a Strawberry Banana Smoothie.

Tap stars to rate!

5 from 2 votes

Lime Sorbet Recipe

Lime Sorbet is a super refreshing summertime treat that only requires a few simple ingredients and a freezer. It's quick and easy to combine fresh lime juice and zest along with a simple syrup, then freeze in a loaf pan for this homemade recipe.
Yield 4 servings
Prep 5 minutes
Total 8 hours 5 minutes
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Ingredients 

  • ¾ cup sugar*
  • ¾ cup water*
  • 1 ¼ cups lime juice freshly squeezed
  • 2 tsp. lime zest
  • Mint for serving, optional

Instructions 

To Make the Simple Syrup:

  • Add the sugar and water to a medium-sized saucepan over medium heat. Simmer for 1-2 minutes, whisking occasionally, or until the sugar has dissolved. Remove from the heat and let cool to room temperature before using. You should end up with roughly 1 ¼ cups of simple syrup.

To Make the Lime Sorbet:

  • Pour the lime juice into a 9×5-inch metal loaf pan along with the simple syrup and zest. Whisk until combined and freeze for 3-4 hours, or until mostly firm.
  • Transfer the mixture to a high speed blender or food processor and blend for a minute or two, or until smooth. Avoid over blending to avoid heating it up too much.
  • Pour the mixture back into the loaf pan and freeze for another 4 hours or up to overnight. Let sit at room temperature for a couple of minutes before serving with a sprig of mint, if desired.
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 2 votes

Notes

You can also use 1 ¼ cups agave nectar or honey instead of the simple syrup, if desired.

Nutrition

Calories: 164kcal, Carbohydrates: 44g, Protein: 0.3g, Fat: 0.2g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.02g, Monounsaturated Fat: 0.01g, Sodium: 4mg, Potassium: 92mg, Fiber: 0.4g, Sugar: 39g, Vitamin A: 39IU, Vitamin C: 23mg, Calcium: 13mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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