|Nutritional Guidelines (per serving)|
|Servings: 8 Portions (8 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Lemon and lime make a popular flavor combination in sodas and popsicles, but why not sorbet? This lemon-lime sorbet recipe is regularly in our freezer because it is so easy to make. With a few lemons and limes, plus some sugar and water, you can have homemade sorbet that is as good as anything you can buy at the store.
Our lemon-lime sorbet recipe only takes a few minutes to put together. If you can heat up water and sugar, you can make this recipe. You can even make it with bottled juice if you have it on hand (we won’t tell).
- 1 cup sugar
- 1-1/2 cups water
- 1/2 cup lemon juice
- 1/2 cup lime juice
- Zest of one small lemon and one lime
Heat the sugar and water in a small saucepan over medium heat.
Cook the sugar mixture until the sugar has completely dissolved in the water, creating a syrup.
Remove the pot from the heat and stir in the other ingredients.
Refrigerate the sorbet base until it is completely cool.
Freeze using the directions from your ice cream maker.
Put the sorbet in the freezer for thirty minutes to set up a little more.
Serve the lemon-lime sorbet, or store it in an air-tight plastic container in the freezer.
- Try using Meyer lemons or Key limes instead of regular lemons and limes. They will slightly change the flavor and give you a different experience. This recipe is a good base for sorbet using any tart and acidic fruit juice.
- It may sound like a lot of sugar and water, but a cup of lemon and lime juice needs a balance. This is a strong sorbet base that packs a lot of citrus flavors. Sorbet using a sweeter fruit might use less sugar, but this one needs it. The sugar syrup also helps the sorbet stay softer in the freezer.
- It’s hard to predict how many lemons you will need to get the 1/2 cup of juice this recipe calls for since they come in many different sizes. Two large lemons or four small lemons is a rough estimate.