Lime and mint sorbet Recipe
Lime and mint sorbet
Total time: more than 2 hours

Prep. time: A few minutes
Cooking time: 5 minutes
Infusing time: 1 hour or less
Turbining time: About 1 hour
Freezing time: 1 1/2 to 2 1/2 hours (3 hours without sorbet maker)

Difficulty: Easy
Chef's Note

Nothing is as refreshing as a lime sorbet! And when you add a touch of mint, it's a double delight. While discovering the Lime Sorbet Collection at Fruits&Passion I was inspired to create this delicious seasonal dessert to multiply the pleasure.

Ideally, take the sorbet out of the freezer a few minutes before serving so it's creamier. 

For 4 servings

- 6 large limes
- 400 g sugar
- 400 ml / 1 3/5 cup water
- 300 ml / 1 1/5 cup Perrier or other mineral water
- 2 egg whites
- 1/2 bunch mint
  1.  In a saucepan, bring the water and sugar to a boil.
  2. Reduce the heat. Let the sugar dissolve in the simmering water until a syrupy consistency is reached, about 5 minutes. Remove from the heat and set aside.
  3. Squeeze the limes and add the juice to the syrup.
  4. Remove the leaves from the mint; wash them well and add to the syrup. Let infuse for 1 hour.
  5. Strain the infusion and stir well.
  6. Stir in the Perrier.
  7. Beat the egg whites to soft peaks: they should be foamy but not firm. See the incorporation step, depending on your chosen method.

With a sorbet maker

  1. Pour the mixture into the bowl of the sorbet maker and process for 1 hour.
  2. Once the sorbet begins to set, add the beaten egg whites.
  3. Continue processing until the sorbet is set.
  4. Transfer the mixture to a stainless steel container to reduce the freezing time. Place in the freezer for 1 1/2 to 2 1/2 hours before serving.
Without a sorbet maker

If you don't have a sorbet maker, pour the mixture into the bowl of a food processor (with the blade). Place in the freezer. Thirty minutes later, place the bowl on the machine and process for a few minutes. Repeat the process three times, returning the bowl to the freezer for 30 minutes between each operation. In this way, you'll obtain a nice smooth texture. For a more mousse-like consistency, you can blend in 2 egg whites at the end with the food processor, then freeze again.

More recipe ideas

Photo: Fruits&Passion

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