Key Lime Sorbet – No Ice Cream Maker Needed!

So you know how many of the desserts I post on here are somewhat healthy? Or at least not terrible? Yeah, this sorbet is not one of those. Not at all.

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But oh my goodness, is it amazing.

While I could easily enjoy spoonful after spoonful of it at any given time (like 10:00 am……), this is really best eaten after dinner as a palate cleanser. It’s tart flavor and cold, creamy texture are just perfect for that.

I really don’t think I have enough good words to say about this, so I’m going to just let the recipe and pictures do the talking, and hope that you try it very very soon! Oh, and did I mention you don’t need an ice cream maker to create this deliciousness? 🙂

Key Lime Sorbet (egg, nut, and gluten free)

Ingredients:
– 9 oz. water (that’s about 1 1/8 cups)
– 2/3 cup sugar (use more if you don’t like tart desserts!)
– 21 oz. sweetened condensed milk (that’s about 1 1/2 cans)
– 12 oz. key lime juice (about 1 1/2 cups)
– 1 tbsp. lime zest

Directions:

  1. In a saucepan, bring water and sugar to a boil over medium-high heat. Whisk constantly until the sugar is dissolved. Remove from heat.
  2. Stir in the sweetened condensed milk, lime juice, and zest. Whisk until well combined.
  3. Place the saucepan in a shallow bowl/dish filled with ice water. Allow the mixture to cool to room temperature, stirring frequently. This will take about 10 minutes.
  4. Once it has cooled, pour the mixture into a shallow dish (make sure it will fit into your freezer first!). Place the dish in the freezer for about 3-4 hours, or until almost completely frozen.
  5. After 3-4 hours, spoon the mixture into a large food processor. Blitz/pulse a few times until the sorbet is smooth and creamy. Pour into a bowl, and store in the freezer for at least 3 hours before serving.
  6. Enjoy!

Notes:
– I apologize for the ounce measurements – I just found it easier to measure the liquids that way!
– Like I mentioned above, with that amount of sugar, this dessert comes out very tart. But I loooove that zing from the lime juice, so I didn’t mind at all. Simply increase the amount of sugar to 3/4 cup if you’re thinking it might be too zingy for you. 🙂

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18 comments

  1. Wow this looks delicious and so easy to make. One of these days I’m going to try my hand at frozen desserts! 🙂

    1. It really couldn’t be any simpler! I hope you do give it a go!

  2. This looks amaziiinnnnggg

    1. It really really is. 🙂

  3. Hooray! This looks amaaaaaaaay-zing, and I can’t wait to try it. Thanks for posting this recipe!

    1. No problem! I hope you like it!

  4. This looks so refreshing… can’t wait to try it! 🙂

  5. This is it! Thanks! I was waiting for this! 🙂

    1. 😀 I hope you try it and like it! Let me know!

  6. Mmm, I love sorbet! I can’t remember the last time I had it, though; I’m guessing two or three years ago? When I was little, my mom would occasionally buy Haagen Dazs mango sorbet, and we’d eat it with macaroon cookies. It was like a little taste of Hawaii!

    Thanks for sharing this great recipe! Happy almost-Friday! ❤

    1. That sounds delicious! Yeah, sorbet isn’t something that I have too often (usually I choose ice cream or froyo) but I’m glad I made this stuff!

      Happy Friday to you too!

  7. Oh my gosh, YUM!!!! That sounds so freaking good!!! I love key lime things 🙂

    1. Thanks! It is really good. 🙂

  8. I’m not a huge fan of key lime, but I am so excited to share this recipe with my mom who is obsessed with Key Lime! =)

    1. My dad is obsessed too – and he loved this stuff! I hope your mom does, too! 🙂

  9. […] created two more recipes, Key Lime Sorbet and Strawberries & Cream Breakfast Quinoa. […]

  10. […] Key Lime Sorbet – for something […]

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