This Homemade Lime Sorbet is a simple, 3 ingredient recipe! (No ice cream maker required.) Enjoy this sweet and tangy frozen treat on a hot summer day!
Add fresh lime juice, water, and sweetened condensed coconut milk into a high-speed blender.
Blend the lime mixture on high for about 30 seconds.
Pour the mixture into a freezer safe aright container. Freeze for about 6 hours or overnight.
Remove the container from the freezer and let it defrost for about 10 minutes.
Break the frozen lime sorbet into smaller chunks and add them into a food processor or blender. Blend until the mixture is smooth and creamy. Use an ice cream scoop to serve!
For best results, use fresh lime juice in this recipe. If you'd like to save on prep time, my favorite store-bought organic lime juice is from the brand Santa Cruz.
Serve them in paper "Italian Ice Cups" for a more nastalgic feel! We always had these at our local Italian Ice shop when I was a kid.
Use an ice cream scoop to serve.
You can enjoy this sorbet right out of the freezer, but it will be a bit icy. I highly recommend the second blend to create a creamier texture.
How to Store Leftovers
Leftover sorbet should be stored in an airtight container in the freezer for up to a week. Make sure you use a freezer-safe container!When it comes out of the freezer, you will need to let it defrost for about 10 minutes before trying to scoop it out.I highly recommend you blend it again to create a creamier consistency before serving.