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Refreshing Mint and Lime Sorbet recipe

Refreshing Mint and Lime Sorbet recipe

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  • Recipes
  • Dish type
  • Dessert
  • Frozen desserts
  • Sorbet

This mint and lime sorbet is great for dessert or refreshing the palate in between courses. Rum helps the sorbet from freezing too hard.

46 people made this

IngredientsServes: 16

  • 250ml water
  • 200g caster sugar
  • 15g mint leaves
  • 2 tablespoons rum
  • 4 tablespoons grated lime zest
  • 250ml freshly squeezed lime juice
  • 350ml sparkling water

MethodPrep:10min ›Cook:5min ›Extra time:1hr freezing › Ready in:1hr15min

  1. Heat the water, sugar and mint leaves in a saucepan over medium heat; stir until the sugar is dissolved. Bring the mixture to a boil, reduce heat and simmer for 3 to 5 minutes to extract the mint flavour. Set the mixture aside to cool and strain out the mint leaves.
  2. Pour the cooled mint mixture, lime zest, lime juice, sparkling water and rum into a bowl and mix well. Pour into the container of an ice cream maker and freeze according to the manufacturer's instructions. Serve immediately for a softer texture or freeze in a sealed container for a harder sorbet. Let hard-frozen sorbet thaw a few minutes before serving.

Sparkling water

If citrus-flavoured sparkling water is available, substitute this in instead.

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Reviews & ratingsAverage global rating:(12)

Reviews in English (6)

by Sun&Sky

To really get the good mint flavor, use 1 cup of mint, and instead of boiling it (boiled mint is not the tastiest in any recipe) bring the sugar and water to a boil, turn off the heat, add the mint leaves, and let it steep for 30 minutes before straining out the leaves and cooling the syrup. I also cut the lime juice to 3/4 cup. I liked it, a lot like a real mojito-17 Feb 2011

by kimbernic

I have trouble rating this one. I made it just like the directions but I felt it was a little too sour for my liking but I shared it with my mother-in-law and she loved it. It was very sweet and sour so much in fact that I could not taste the mint in it. I plan on making it again but I think I am going to cut the amount of lime juice and lime zest. By the way, to make this recipe according to instructions you will need 5 to 6 fresh limes.-07 Sep 2009

by Katie C.

Not the best I've ever had.. I used more mint than it called for and I still can't taste the mint. I love sour, and this is even too much for me.. its hard to eat without puckering! I probably won't make it again.-25 Sep 2009

Recipe Summary

  • 1 cup water
  • 1 cup white sugar
  • ½ cup mint leaves, packed
  • ¼ cup grated lime zest
  • 1 cup freshly squeezed lime juice
  • 1 ½ cups citrus-flavored sparkling water
  • 2 tablespoons rum (Optional)

Heat the water, sugar, and mint leaves in a saucepan over medium heat, and stir until the sugar is dissolved. Bring the mixture to a boil, reduce heat, and simmer for 3 to 5 minutes to extract the mint flavor. Set the mixture aside to cool, and strain out the mint leaves.

Pour the cooled mint mixture, lime zest, lime juice, sparkling water, and rum into a bowl and mix well. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. Serve immediately for a softer texture, or freeze in a sealed container for a harder sorbet. Let hard-frozen sorbet thaw a few minutes before serving.


If you’d rather skip cooking tips, suggestions, handy substitutions, related recipe ideas – and get straight to the Lime and Strawberry Sorbet Recipesimply scroll to the bottom of the page where you can find the printable recipe card.

While I enjoy making many strawberries desserts (like this Strawberry Tiramisu Angel Food Cake , Strawberry Lemonade Cake Roll and Strawberry Ricotta Cookies ), one of my favorite things to make is this lime and strawberry sorbet recipe!

Refreshing Mint and Lime Sorbet recipe - Recipes

Prep. time: A few minutes
Cooking time: 5 minutes
Infusing time: 1 hour or less
Turbining time: About 1 hour
Freezing time: 1 1/2 to 2 1/2 hours (3 hours without sorbet maker)

Nothing is as refreshing as a lime sorbet! And when you add a touch of mint, it's a double delight. While discovering the Lime Sorbet Collection at Fruits&Passion I was inspired to create this delicious seasonal dessert to multiply the pleasure.

Ideally, take the sorbet out of the freezer a few minutes before serving so it's creamier.

  1. In a saucepan, bring the water and sugar to a boil.
  2. Reduce the heat. Let the sugar dissolve in the simmering water until a syrupy consistency is reached, about 5 minutes. Remove from the heat and set aside.
  3. Squeeze the limes and add the juice to the syrup.
  4. Remove the leaves from the mint wash them well and add to the syrup. Let infuse for 1 hour.
  5. Strain the infusion and stir well.
  6. Stir in the Perrier.
  7. Beat the egg whites to soft peaks: they should be foamy but not firm. See the incorporation step, depending on your chosen method.
  1. Pour the mixture into the bowl of the sorbet maker and process for 1 hour.
  2. Once the sorbet begins to set, add the beaten egg whites.
  3. Continue processing until the sorbet is set.
  4. Transfer the mixture to a stainless steel container to reduce the freezing time. Place in the freezer for 1 1/2 to 2 1/2 hours before serving.

If you don't have a sorbet maker, pour the mixture into the bowl of a food processor (with the blade). Place in the freezer. Thirty minutes later, place the bowl on the machine and process for a few minutes. Repeat the process three times, returning the bowl to the freezer for 30 minutes between each operation. In this way, you'll obtain a nice smooth texture. For a more mousse-like consistency, you can blend in 2 egg whites at the end with the food processor, then freeze again.

4 Refreshing Summer Drinks

There is an abundance of recipes for alcoholic drinks of all kinds, but I wanted to create a series of non-alcoholic drinks that were impressively beautiful, fresh, and delicious.

Drinks that could be enjoyed by kids and adults alike, whether it’s at a special family gathering or a larger party with friends and neighbors.

Each drink here is simple to make, and the components can be made in advance and stored in the fridge.

Each one has its own character to it, and highlights different types of gorgeous summer fruit.

The triple melon sorbet float is fruity and fizzy, the strawberry limeade is perfectly sweet and tart, the homemade raspberry vanilla soda is aromatic and bubbly, and the cantaloupe agua fresca tastes like the most wonderful fresh melon water.

Here are the recipes and videos for each. Hope you enjoy them, and stay cool!

I’ve never tasted grape sorbet, but the more I think of that rich flavor of black grapes, the more excited I am to give it a go! A pound of these little guys only come up to about two cups once pulpified, so you’re going to need a fair amount if you want to share.

Recipe Instructions and Credit – TheViewFromGreatIsland

Do you love bubbly rosé? Do you love sorbet? Why not combine the two for one beautifully pink summer dessert? It even rhymes, for crying out loud—rosé sorbet—so I really don’t see where you could go wrong!

Recipe Instructions and Credit – HowSweetItIs

5 Fruit Sorbet Recipes

Sorbet is one of those amazing desserts that seems to break all of the rules. It provides the same satisfaction as ice cream, yet somehow manages to remain dairy-free. It’s a sweet treat that is nonetheless often served in the middle of larger meals as a palate cleanser. It’s low-fat, it’s (generally) vegan, and it is absolutely delicious.

But did you know that it’s also fairly easy to make? By combining a few ingredients in a Blendtec blender, you can quickly create a number of fantastic sorbet recipes on par with anything you’d be able to get in the best restaurants. Here are five of our favorite homemade sorbet recipes from around the web.

1. Pineapple Sorbet

For those who love pineapple, there are few fruits with a better overall punch. Pineapples taste great, offer a juicy, almost-citrusy texture, and are as visually appealing as they are tasty. Pineapples also provide a variety of health benefits, including decreasing the risk of age-related macular degeneration, helping fight asthma, regulating blood-pressure, and improving digestion. Given these advantages, it’s no surprise that pineapple makes a great sorbet. Here’s an easy recipe courtesy of The Girl Who Ate Everything.


½ organic pineapple
4–8 tablespoons of sugar (depending upon the ripeness of the pineapple)
½ cup water
1 small squeeze of fresh lemon juice (optional)


  1. Cut the pineapple in half lengthwise, and then cut the flesh of ½ of the pineapple into cubes. Remove the flesh from the shell using a melon-baller. Set the shells aside.
  2. Place the ½ organic pineapple flesh in a Blendtec blender. Add the sugar, water, and optional lemon juice. Blend until smooth.
  3. Place the mixture in the freezer, and allow it to freeze for 1–2 hours.
  4. Once the mixture is fully frozen, return it to the blender. Blend again until smooth.
  5. Transfer the mixture back into the ½ pineapple shell, and then place the shell back into the freezer.
  6. Allow it to freeze for at least five hours before serving.

2. Spicy Cayenne Mango

Mango covered in chili, lime-juice, and salt is a staple of street-fair vendors, and offers one of the most unique (and amazing) taste combinations you’re likely to experience. This mango sorbet (one of our own designs) plays with the sweet-sour-spicy flavor of the fairgrounds’ favorite, and adds a few interesting tastes of its own.


1½ cups frozen mango
1 banana
½ cup maple syrup
⅓ cup lemon juice
Cayenne powder (to taste)


  1. Combine the mango, banana, syrup, and lemon juice together in a Blendtec blender. Blend until smooth.
  2. Add a dash of cayenne pepper. Reblend and taste. Add more cayenne pepper to taste, and reblend.
  3. Place mixture in the freezer and allow to freeze fully before serving.

3. Coconut sorbet

For a real taste of the islands, there are few treats as authentic as coconut sorbet. This particular recipe uses coconut milk, cream of coconut, and shaved coconut to ensure that the coconut flavor that gives it its name remains strong and sweet. This sorbet is perfect for sunny summer days, or anytime that you want something that tastes tropical and refreshing. This recipe comes to us from


2 cans (13.5 oz each) coconut milk
1 can (15 oz) cream of coconut
1½ cups water
½ cup sweetened coconut flakes
1 pinch coconut flakes for garnish (optional)


  1. In a Blendtec blender, blend the coconut milk and the cream of coconut until fully mixed.
  2. Transfer the mixture to a bowl. Add the water and the ½ cup coconut flakes to the bowl. Mix together. Place the mixture in the freezer for about 45 minutes, or until it is very cold (but not quite frozen).
  3. Transfer mixture back into blender. Blend until smooth.
  4. Place the mixture in a freezer, and allow it to freeze for several hours, or until it is firm.
  5. Garnish with coconut flakes, and serve.

4. Grapefruit-Mint Sorbet

The great thing about making your own sorbet, is that you can experiment with flavors that you probably wouldn’t be able to find otherwise. Take this grapefruit and mint sorbet, for example. It somehow manages to combine two flavors that—at first glance—don’t seem very complimentary. But once this lusciously refreshing combination of citrus and cold-burning mint touches your tongue, you’ll wonder why grapefruit-mint isn’t one of the basic candy flavors. This recipe comes to us from


½ cup water
½ cup sugar
½ cup grapefruit juice (white or pink)
½ cup fresh mint leaves (stems included)
1 fresh sprig of mint (optional, for garnish)


  1. In a large saucepan, combine water, sugar, and mint leaves. Bring to boil over medium heat, stirring to dissolve sugar. Once sugar is completely dissolved, reduce heat and allow to simmer for 5 minutes.
  2. Remove from heat and allow to cool. Pour mixture into a Blendtec blender and add grapefruit juice. Blend on high until smooth.
  3. Pour blended mixture into freezer-safe container. Cover and place in freezer. Wait until mixture is frozen solid (this could take approximately six hours).
  4. Place frozen mixture in Blendtec blender, and blend until smooth.
  5. Return mixture to freezer-safe container. Replace container in freezer, and allow to sit until completely frozen.
  6. Serve garnished with a sprig of mint.

5. Chocolate Blackberry Sorbet

Look, just because these sorbets are all fruit-based, it doesn’t mean that we can’t enjoy a little bit of decadence along with them here’s one that we came up with on our own. This recipe for a chocolate blackberry sorbet mixes the tartness of ripe blackberries, with the beloved deliciousness of everyone’s favorite sweet. This sorbet is one that no-one, child or adult, will be able to resist.


1⅔ cups white sugar
⅓ cup brown sugar (packed)
3 cups water
2 cups cocoa powder
1 lb frozen blackberries (unsweetened)


  1. Combine white sugar, brown sugar, and water in a large saucepan over medium heat, stirring to dissolve sugars. Whisk in cocoa powder. Allow to cook over medium heat for 2–3 minutes. Whisk to ensure an even mixture.
  2. Transfer mixture to a freezer-safe container, and refrigerate until chilled (2–3 hours)
  3. Transfer chilled mixture into a Blendtec blender. Add frozen blackberries. Puree until smooth.
  4. Transfer mixture back into a freezer-safe container, and place it in the freezer. Allow it to freeze until solid.
  5. Transfer mixture back into the blender, and pulse blend until the mixture reaches a sorbet-like consistency. Serve.

Did we miss anything? Use the comments section to share your own favorite blender sorbet recipes!

What You'll Need

  1. Peel cucumbers. Cut into pieces and place in a food processor with the lime juice, ginger, sugar and sea salt. Process until mixture is smooth. Chill.
  2. Place in an ice cream machine and follow the instructions for the machine to churn the sorbet. Once it is churned, transfer to a plastic container with a lid and freeze.
  3. When ready to serve, remove from the freezer for 5-10 minutes and scoop into serving dishes.

Tip: A sorbet is traditionally served between courses to cleanse the palette and this recipe is perfect for this purpose. This sorbet also makes a delicious snack on a hot summer day.

Note: Artificial sweeteners will not work well in the recipe.

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Lime Basil Recipe – Sorbet

What would summer be without something cold and refreshing? And, if you have a nice supply of fresh basil, or even better some fresh lime basil leaves don’t you want a cool recipe to use them with?

How about lime basil sorbet or frozen pops? And, what if you could alter the recipe to fit the kitchen gadgets you already had? Of course, this recipe could just be the best ammunition to convince yourself you need an ice cream maker, blender or new finely-meshed sieve.

The ingredients…

  • 2 cups of fresh lime basil leaves (you can use sweet basil leaves too), gently packed or a nice-sized, wrapped bundle with stems
  • ¼ cup lime juice
  • 1 cup sugar – you might want to increase or decrease to taste but changing the quantity may impact how your sorbet will freeze
  • 3 ¼ water

The choices for making the juice…

If you would like your lime basil sorbet to have a pretty green color, blanch the basil leaves in boiling water for about 10 seconds. Drain off the water and quickly plunge the basil into cold water to stop the cooking process. Remove the leaves from the cold bath and they’re ready to be turned into a cool, refreshing treat.

Put all of the ingredients, including the 3 ¼ cups of water, into a blender on high speed for about 60 seconds or until smooth. Strain the liquid through a fine-meshed strainer to remove the unblended bits of basil leaves and stems.

If you don’t have a blender or if your strainer may not catch the little blended pieces, you can go old school. Put the sugar and water into a pan and bring to a boil. Once boiling, throw in the lime basil bundle and remove pan from the heat. Let steep for around 15 minutes (longer if you want a stronger basil flavor). Strain. Add the lime juice once the mixture cools. Don’t forget the lime juice or your sorbet won’t be as tasty.

Method 1 – The easiest way to create a nice, creamy sorbet is to use an ice cream maker. Process until the mixture looks like a firm slushy. Scoop the semi-frozen mixture into a freezer-safe container and freeze until it can be served using an ice-cream scoop.

Method 2 – If you do not have an ice cream maker, you can still create a true sorbet texture. Place the mixture into an air-tight container in the freezer. When it is frozen to a semi-solid state, mash it with a fork and return to the freezer. Once frozen, use a blender or food processor to ‘cream’ up the sorbet. Can be refrozen until served.

Method 3 – Maybe you don’t have an ice cream maker and method 2 just sounds like too much of a nuisance…why not make frozen juice pops? If you already have a set of molds, just pour the lime basil mixture into them, freeze and enjoy.

I went looking on Amazon to see what types of great juice pop molds were on the market to use with this basil lime recipe. Surely, there’s something out there cooler than the one’s we had when I was a kid. After snooping around, it appears while there are some that do offer different shapes and designs, the complaints sound pretty valid. Oh well, so much for super-uber shaped popsicles.

Remember those popsicles that you buy in a box? The ones that are like long and skinny plastic bags? Why not make your own, without the dyes, corn syrup and preservatives that you can’t pronounce? Now you can make your own with these popsicle molds from Amazon! Use for lime basil flavored pops for the kids or maybe alter this basil lime recipe a bit to make decadent treats for adults.

As the picture shows, you can even put fresh fruit in your popsicles. A few white grapes would be a great addition to your lime basil ones.