Ingredients
Equipment
Method
Make the simple syrup
- Combine granulated sugar and water in a saucepan and heat over medium until the sugar dissolves completely. Keep cooking just until clear, with no sugar grains visible.
- Remove the saucepan from heat and cool the simple syrup to room temperature. The syrup should look glossy and fully clear before mixing.
Flavor and chill the base
- Stir the cooled syrup into fresh lime juice, add lime zest, and mix in salt. Whisk until evenly combined and bright green.
- Refrigerate the lime mixture until very cold. Chill until it feels cool throughout (about 1-2 hours for best churn).
Optional for a creamier texture
- If using egg white, whip it to soft peaks. It should hold shape but still look cloudlike.
- Fold the whipped egg white into the cold lime mixture gently to keep it airy. Stop folding when no streaks remain.
Churn and freeze
- Churn the cold lime mixture in an ice cream maker for 20-25 minutes until thick and slushy. The texture should look like soft-serve sorbet.
- Transfer the churned sorbet to a container and freeze for 2 hours until firm. Freeze until scoops hold their shape.
Serve
- Serve lime sorbet in chilled bowls or hollowed lime halves. Top with fresh mint and, if desired, an extra pinch of lime zest right before serving.
Notes
For the cleanest scoop, chill the bowl briefly in the freezer and freeze the container with a wide surface area so it firms evenly. Store in an airtight container in the freezer up to 2 weeks; let it sit 2-3 minutes at room temperature to loosen for scooping. Freezing is best; do not refrigerate for long. If you want a fully dairy-free lime dessert (already dairy-free), keep the optional egg white for a creamier texture or skip it for a pure, icier sorbet.