Sorbetto di Lime

Name: Sorbetto di Lime (Lime Sorbet)
Yield: Makes about 1½ liters (3 pints)
Cuisine: Italian
Ingredients: 275 grams (1¼ cups plus 2 tablespoons) granulated sugar; Finely grated zest of 4 limes; 250 milliliters (1 cup) lime juice (from 10 limes), strained of pulp; 75 grams (3 tablespoons) glucose syrup, such as Trimoline; Pinch of coarse salt; Juice of 1 to 2 lemons, strained of pulp, if needed

Lime Sorbet

Preparation info

Makes about
1½ liters

Difficulty
Easy

Appears in

The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center , French Culinary Institute , Cesare Casella and Stephanie Lyness

Published 2021

About

(See “Sugar Density” for a discussion of the use of refractometers for making sorbetti.)

Ingredients

Finely grated zest of 4 limes
275 grams (1¼ cups plus 2 tablespoons

Europe
Italy
Dessert
Mediterranean
Vegan
Gluten-free

Method

Combine the grated lime zest, 1 liter (4¼ cups) water, the sugar, and the glucose syrup or paste in a saucepan (casseruola) and bring to a simmer. Simmer 2 to 3 minutes to infuse the syrup with the