Vicky’s Lime and Ginger Sorbet

Name: Vicky’s Lime and Ginger Sorbet
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 750 ml Syrup; 3 tsp Ginger; 7 Lime juice; 1 Lemon juice; 1 Lime zest

Lime and ginger sorbet is just the thing for a swelteringly hot day. Puddings aren’t really my area of interest; I don’t have a sweet tooth and chocolate can hang around in my larder for months, sometimes years even. But my Gelato 2000 ice cream maker is a favourite piece of kit - which is now about 3 years old. Everyone loves an ice cream or a sorbet, and they are so easy to make. For anyone interested, you should consider Robin Weir and Caroline Liddell’s book 'Ices: The Definite Guide'. I’m sure there are others, but it’s the book I turn to for reliable advice and inspiration. Having said that, this recipe isn’t from their book; but I have taken their advice on making simple sugar syrup – dissolving equal quantities of sugar and water, ideally in large quantities as it will keep in the fridge for a week or so. There is no need to boil the syrup, but warm the two ingredients together.

Cook

45m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Dissolve 400g of sugar with 400ml of water to create about 750ml of syrup (note that the final volume is slightly less than the total of both).

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

750

Syrup, you can make this by dissolving 400g of sugar with 400ml of water; something about the way sugar dissolves means total final weight is slightly less than the two added together

tsp

Ginger, freshly grated

Lime juice

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

Per Serving

Sugar

400g

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

It is not necessary to boil the syrup; just warm the water and sugar together. Syrup will keep in the fridge for a week or so. If you don’t have an ice cream maker, pour the mixture into metal trays or bowls and freeze, stirring every 30 minutes to achieve a granita texture. Remove sorbet from the freezer about 20 minutes before serving to let it soften.

Your private notes

Only visible to you

Made it?

Sweet treats,

Team recipes,

team recipes

Comments

Cancel

More to explore

Teresa's Herb Pie

30 minutes

Vicky’s Tomato Sauce

30 minutes

Maria’s Orecchiette with Tomato

3 hr 20 mins

Crostata di Nonna Nella

1 hr 10 mins

Maria's Spaghetti alla Chitarra con Olio e Parmigiana

48 minutes

Paolina’s Strozzapreti with Aubergine & Sausage

13 minutes

Anna's Walnut Pesto

6 minutes

Livia’s Zucchine Ripiene

45 minutes

Vicky’s Lime and Ginger Sorbet

Lime and ginger sorbet is just the thing for a swelteringly hot day. Puddings aren’t really my area of interest; I don’t have a sweet tooth and chocolate can hang around in my larder for months, sometimes years even. But my Gelato 2000 ice cream maker is a favourite piece of kit - which is now about 3 years old. Everyone loves an ice cream or a sorbet, and they are so easy to make. For anyone interested, you should consider Robin Weir and Caroline Liddell’s book 'Ices: The Definite Guide'. I’m sure there are others, but it’s the book I turn to for reliable advice and inspiration. Having said that, this recipe isn’t from their book; but I have taken their advice on making simple sugar syrup – dissolving equal quantities of sugar and water, ideally in large quantities as it will keep in the fridge for a week or so. There is no need to boil the syrup, but warm the two ingredients together.

Cook

45m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Dissolve 400g of sugar with 400ml of water to create about 750ml of syrup (note that the final volume is slightly less than the total of both).

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

750

Syrup, you can make this by dissolving 400g of sugar with 400ml of water; something about the way sugar dissolves means total final weight is slightly less than the two added together

tsp

Ginger, freshly grated

Lime juice

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

Per Serving

Sugar

400g

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.