For a delicious end to our Mexican meal last night, I thought lime sorbet sounded like the perfect treat.  It is funny because I normally do not enjoy lime sorbet, lime popsicles, etc. when they are store-bought.  Something about the artifical taste called “lime” is not so appealing to me.  I am really, really glad I gave this recipe a try though because it has superb natural lime flavor.  The sorbet is perfectly sweet and tart at the same time.  I tweaked the recipe a bit since myself and one of our guests are pregnant, the Champagne was not really an option.  I used some 7Up I had in the fridge but I think ginger ale would also be a fabulous substitute.  I served this in chocolate bowls which was a fun and festive touch, but I did not get a picture to do them justice so I will just have to make them again soon!  The only thing about this sorbet that was less than stellar was the texture.  It froze pretty hard due to the high water/low fruit content and was not so easily scoopable, but it tasted so good that I really don’t care about that :P

Lime Sorbet


2 ¼ cups water

¾ cup sugar

1 lime

¾ cup freshly squeezed lime juice (approx. 5-9 limes)

6 tbsp. Champagne or sparkling wine (optional) – 7Up or ginger ale can also be used



In a medium, nonreactive saucepan, mix 1 cup of the water with the sugar.  Grate the zest of the lime directly into the saucepan.  Heat, stirring frequently, until the sugar is completely dissolved.  Remove from the heat and add the remaining 1 ¼ cups water, then chill thoroughly in the refrigerator.


Mix in the lime juice and the Champagne or sparkling wine, if using.  Freeze in your ice cream maker according to the manufacturer’s instructions.

Source: adapted from The Perfect Scoop by David Lebovitz, 10 Speed Press, 2007.