Bloggers Scream for Ice Cream Challenge: Lemon and Lime Sorbet

Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

Ooh, this is a good one, this is. I'll start from the beginning. A couple of weeks ago I finally gave in and decided to buy myself an ice cream maker. I'd never had much luck making ice creams and I was fed up of the grainy texture you can get if you make it in a tub in the freezer and so I invested a few quid and bought something that will do it all for me. And I haven't looked back.

I've been building up loads of different sized tubs of ice cream in the freezer, with blueberry, vanilla and chocolate ice cream our favourites so far. But I've never made a sorbet. And, as it fit with Kavey's Bloggers Scream for Ice Cream this month, I couldn't wait to try it.

The recipe below makes a fair-sized tub of zingy lemon and lime sorbet - I didn't measure it properly but I'd guess it's about 700ml. The flavour of the lime slightly dulls down the acidity of the lemon, and I think this has just the right quantity of sugar. I still want to detect a little sharpness with each icy scoop.

The texture of the sorbet is almost creamy to start with - aside from the fact it doesn't contain any cream, or milk. There are no grainy or icy bits, making it a dream to eat. You'd only need a couple of scoops with this after a meal, or just as a refresher on a really hot day. I even toyed with the idea of drizzling some plain chocolate over the top before serving - a bit of a throwback to those retro sweets with the lime or lemon and chocolate. I loved this, and it'll be a regular in my freezer.

Lemon and Lime Sorbet
Makes around 700ml

5 lemons
2 limes
280g caster sugar
450ml boiling water from a kettle

  1. Pour the boiling water into a large bowl and stir in the sugar to dissolve. Leave to cool slightly for around 10 minutes.
  2. Wash the lemons and limes and grate their zest into the slightly cooled water and sugar mixture. Then squeeze them all of their juices and add that to the bowl. Leave to cool completely.
  3. With the paddle running, slowly pour the liquid into the ice cream maker and set to churn for 25 minutes. Scrape into a tub and freeze for a further half an hour or until firm.
What are your favourite sorbets?


  1. I don’t even know the way I finished up right here, however I assumed this publish was great. I do not realize who you are but definitely you are going to a well-known blogger in case you are not already. Cheers!

  2. divine stuff... loving the lemon sorbet... I adore anything with this kind of sherbetty tangyness!... nice work! x

    1. This is really tangy... we can't get enough of it to be honest, it's so refreshing. Now bring on the summer!

  3. I have used lime in a mango and lime sorbet but not thought to combine it with lemon as star of the show, which is silly as I love lime. Great idea!


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