Lime and ginger sorbet

Lime and ginger sorbet

Total: 4 hr 20 Min. | Active: 20 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 258 kcal
, Carbohydrate: 64 g

Sorbet has always been a summer favourite of mine. I like "sour" flavours and have made lemon sorbet on numerous occasions over the years. The combination of lime and ginger in Asian cuisine inspired me to bring together these two ingredients to create a refreshing dessert.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Sorbet mixture

4 limes, rinsed with hot water, dabbed dry
2 ½ dl water
250 g sugar
30 g ginger, thinly sliced
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How it's done

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Sorbet mixture

Thinly peel the lime zest using a peeler. Squeeze the juice from all of the limes (yields approx. 100 ml), set aside. Bring the water, sugar, lime zest and ginger to the boil in a pan, then reduce the heat and simmer for approx. 2 mins., leave to cool.

To freeze

Strain the syrup, stir in the reserved lime juice, pour into a wide stainless steel bowl. Freeze for approx. 4 hrs., stirring thoroughly with a whisk 4 times.

Good to know
Shelf life: Cover and store in the freezer for approx. 1 month.

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