Fresh Lime Sorbet

Fresh lime sorbet with zest is a wonderful intermezzo for a savory multi-course menu like our French dinner party. We needed to re-set our palates after two courses of scallops followed by foie gras. This tart iced treat with just a hint of sweetness accomplished the task. This can also serve as a starting amuse bouche, because the tart flavor stimulates the appetite.

Sorbets are easy to make with water, sugar and fruits or juices that come together quickly and easily. However, some can be tricky balancing the sugar and water contents. Too much sugar and it won’t freeze properly while too much water leads to a block of ice after resting in the freezer.

My first trial had too much sugar and wouldn’t freeze beyond a slushy, even at zero degrees overnight. This is the easier of the two problems to correct. Adding just 6 tablespoons of extra water yielded the perfect consistency. The magic number is between 20% and 30% sugar by volume. Then it will freeze, but not so hard you can’t scoop it. Begin by splitting the difference and starting at 25% with new recipes. If you need any change at all it will be a minor tweak.

Making Fresh Lime Sorbet

Stir while bringing the water, sugar and lime juice to a simmer.

Zest the limes.

Stir in the zest, cover and chill in  the refrigerator for 1-2 hours until cold. Then process in the ice cream maker following the manufacturer’s instructions. Transfer to an air-tight ice cream tub and finish freezing in your freezer until ready to serve.

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