Lime Sorbet

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Royal Crescent Hotel,

Chef Raymond Duthie


  • 2 lb. (generous kilo) sugar
  • 1¾ pints (litre) water
  • juice 1 lemon
  • finely grated zest and juice of 4 limes
  • 1 egg white


Mix the sugar and water together and slowly bring to the boil, carefully removing the scum from the surface as it appears. Boil for 2-3 minutes and then allow to cool.

Add the lemon juice, lime juice, zest and the egg white and mix well. Place into ice cream machine or deep freeze. If using the deep freeze, take out from time to time and stir.