A very refreshing and contrasting sorbet dessert: the acidity of lime and the sweetness of honey create a nice tasting balance. Serve in hollowed-out frozen lime or in glasses.
Preparation time: 20 min
Cooking time: 15 min
Resting time: 30 min
Ingredients for the Honey Lime Sorbet
- 1 1/2 cup (35cl) of lime juice
- 1 cup (200g) caster sugar
- 1/3 cup (100g) of liquid honey
- 2 1/2 cups (60cl) of mineral water
- 2 egg whites
- 1/2 cup (100g) icing sugarPhoto credit: © Eatwell101.com
Directions
Pour the caster sugar, lemon juice, honey, and water into a saucepan, bring to a boil, stirring until the sugar melts completely.
Reduce the heat and simmer for 10 minutes.
Remove from heat and let cool.
Pour into a dish and place into the freezer, stirring with a fork at regular intervals.
Meanwhile, beat the egg whites until very firm. When they are very hard, add the sugar and continue whisking.
When the sorbet begins to set, stir the egg whites into it and then put it back in the freezer.
Presentation
Remove sorbet from freezer 20 to 30 minutes before serving.
Fill hollowed frozen lemons with it. Or serve directly on a dessert plate or cup.
Ideas, tips & tricks
Serve with a tropical punch, a Rum, a Limoncello (lemon liqueur), or ice-cold Vodka. A Champagne would be superb!
Got any extra words of advice you would like to add to this recipe? Please share your comments or suggestions.
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Honey Lemon Sorbet
This honey lemon sorbet is a great dessert for refreshing your summer lunches or evening dinners!
Ingredients
- 1 1/2 cup (35cl) of lime juice
- 1 cup (200g) caster sugar
- 1/3 cup (100g) of liquid honey
- 2 1/2 cups (60cl) of mineral water
- 2 egg whites
- 1/2 cup (100g) icing sugar
Instructions
- Pour the caster sugar, lemon juice, honey, and water into a saucepan, bring to a boil, stirring until the sugar melts completely.
- Reduce the heat and simmer for 10 minutes.
- Remove from heat and let cool.
- Pour into a dish and place into the freezer, stirring with a fork at regular intervals.
- Meanwhile, beat the egg whites until very firm. When they are very hard, add the sugar and continue whisking.
- When the sorbet begins to set, stir the egg whites into it and then put it back in the freezer.
Presentation
- Remove sorbet from freezer 20 to 30 minutes before serving.
- Fill hollowed frozen lemons with it. Or serve directly on a dessert plate or cup.
Recipe Notes
- Serve with a tropical punch, a Rum, a Limoncello (lemon liqueur), or ice-cold Vodka. A Champagne would be superb!
- Got any extra words of advice you would like to add to this recipe? Please share your comments or suggestions.
Nutrition
Nutrition information for this recipe.
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