Lemon Lime Sorbet Recipe

Lemon sorbet
Lottie Davies/Digital Vision/ Getty Images
  • 25 mins
  • Prep: 10 mins,
  • Cook: 15 mins
  • Yield: 6 to 8 (8 servings)
Ratings (11)

Lemon and lime make a popular flavor combination in sodas and popsicles, but why not sorbet? This lemon lime sorbet recipe is regularly in my 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.

My 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 (I won’t tell).

What You'll Need

  • 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

How to Make It

  1. Heat the sugar and water in a small saucepan over medium heat.
  2. Cook the sugar mixture until the sugar has completely dissolved in the water, creating a syrup.
  3. Remove the pot from the heat and stir in the other ingredients.
  4. Refrigerate the sorbet base until it is completely cool.
  5. Freeze using the directions from your ice cream maker.
  6. Put the sorbet in the freezer for thirty minutes to set up a little more.
  1. Serve the lemon lime sorbet, or store it in an air-tight plastic container in the freezer.

Tips

  • 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 flavor. 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. Four is a good, rough estimate. Also, make sure to pop them in the microwave for 8 seconds before juicing them. It will help you get more out of the lemons you buy.
  • Citrus sorbets have a tendency to get very hard if they are left in the fridge for too long. Put this in the freezer for thirty minutes to an hour after you freeze it in your ice cream maker, and it will be the perfect consistency. Try to finish it within a few days (if it lasts that long).
Nutritional Guidelines (per serving)
Calories 106
Total Fat 0 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 0 mg
Sodium 2 mg
Carbohydrates 28 g
Dietary Fiber 1 g
Protein 0 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)