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Lemon Lime Sorbet

Lemon Lime Sorbet There’s an absolute howler of a storm outside, the first of the winter season. That, being a true escapist, makes me dream of summer and warm climes. When I think summer, I think sorbet, and of all the sorbets we do, I don’t think there is anything better suited to a hot day than lemon lime. So, as I wait for the lastest draft of the book to print, I’ll post a recipe. Maybe a bit of summer thinking will make me feel warm on this, the first day of December!

There are people who like sweet, and there are people who like tart. Lemon lime sorbet is both, but it will definitely appeal to the latter. We like to use the zest (rind) of the fruit as well as the juice.

Murphys Lemon Lime Sorbet


  • 310 g sugar
  • 500 ml boiling water
  • 4 lemons
  • Zest (grated peel) of one lemon
  • 3 limes
  • Zest of one lime

What to do:

  1. Lemon and LimeZest the lemon and lime. Set aside.
  2. Juice the lemons and limes into a container. Cover and place the container with the juice in the refrigerator.
  3. Add the boiling water to the sugar in a heat-proof bowl.
  4. Add the lemon and lime zest and stir until the sugar is dissolved.
  5. Cover and refrigerate until it is completely cooled.
  6. Add the lemon and lime juice.
  7. You can leave the zest in, since they are edible and add colour to the ice cream. If you want the ice cream without them, pass the sorbet mix through a sieve to collect and discard them.
  8. Freeze using a domestic ice cream maker until it has a semi-solid consistency. This could take up to 20 minutes.
  9. Transfer to a freezer-proof container and freeze until it is solid.
  10. Otherwise, simply place in a covered, freezer-proof container and place in the freezer, stirring every two hours to break up the ice crystals.
  11. Remove from freezer and allow to thaw for about 15 minutes before serving.
  12. Enjoy it, and if you’re in Ireland, dream of sun.

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6 Responses to “Lemon Lime Sorbet”

  1. December 2nd, 2007 at 11:03 am

    carolyn says:

    what a fabulous site – these recipes look gorgeous – I must break out the ice cream maker…

    I thought I would tell you about my new cooking forum you can tell us all about your blog, or just come and chat food.

  2. December 2nd, 2007 at 2:29 pm

    lorraine@italianfoodies says:

    Lemon sorbet my all time favourite, and a little lime added too – heaven on a sunny day!!

  3. August 12th, 2008 at 2:32 am

    kate says:


    i made this sorbet the last weekend! soooo yummy, very zesty and sourish, but its really good if you like sweet and or sour things.

    will definatly make again!!! and often! yum!

  4. July 15th, 2010 at 9:04 am

    Orla says:

    How much vodka or gin could you add but still be able to freeze the sorbet?

    Any other suggestions for an alcoholic sorbet?

  5. July 15th, 2010 at 11:25 pm

    Kieran says:

    I have a recipe for a strawberry daiquiri here, which should be a good guide:

  6. August 16th, 2010 at 2:27 pm

    Sarah says:

    Made this last weekend and it was a huge hit. Absolutely loved it. Very pretty colour and a gorgeous flavour. If you like sour sweets then you’ll love this sorbet.

    It did take quite a while to turn to slush in the ice cream maker, I gave it about 30 minutes and even then it wasn’t as slushy as I expected. However, the sorbet was a lovely consistency and wasn’t riddled with ice.

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Kieran Murphy is a director of Murphys Ice Cream living in Dingle, Co. Kerry, Ireland.

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Murphys Ice Cream

Murphys Ice Cream has shops in Dingle, Killarney and Dublin 2 (Wicklow Street).