26 March 2025

Frozen Lime Sorbet Cups

Name: Frozen Lime Sorbet Cups
Prep time: 30 min
Total time: 4 h
Yield: 8
Ingredients: 8 whole limes; 170 g superfine sugar; 10 g super neutrose; 270 g whole milk; 330 g lime juice; lime zest (from 3 limes); 330 g water

RecipeShare Test Kitchen

Hollowed limes filled with creamy, bright lime sorbet—zesty, refreshing and naturally tangy. A citrusy frozen dessert that’s easy and make-ahead.

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Frozen Lime Sorbet Cups

These lime sorbet cups use hollowed limes as the shell for a tart lime sorbet. The recipe uses lime juice, zest, milk, sugar, and super neutrose for a smoother frozen texture.

Sorbet Base

The combination of lime juice and zest keeps the flavor sharp, while the milk softens the texture slightly. Super neutrose helps the sorbet stay smoother after churning and freezing.

Frozen Shells

Freezing the lime shells before filling helps the sorbet set more quickly and makes the dessert easier to portion. A fluted tip can be used if you want more defined ridges on top.

Tips

Use fresh lime juice if possible
Chill the piping bag before assembly
Freeze the shells well before filling

FAQ

Can I use bottled lime juice?
Fresh juice is best for aroma and tang, but bottled juice can be used if needed.

Frozen Lime Sorbet Cups

RecipeShare Test Kitchen

Hollowed limes filled with creamy, bright lime sorbet—zesty, refreshing and naturally tangy. A citrusy frozen dessert that’s easy and make-ahead.

Prep Time

30 mins

Cook Time

0 mins

Total Time

240 mins

Servings

Chef's Tips

Use freshly squeezed lime juice for maximum aroma and brightness.
Chill the pastry bag before piping to maintain clean ridges.
Freeze shells well so the sorbet sets quickly inside.

Tools Used

KnifeSpoonSaucepan Immersion Blender Ice Cream MakerFreezer

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Ingredients

Scale

USMetric

Scale

Lime Shells

8 whole limes

Instructions

Prepare Lime Shells

1
Cut the tops off the limes at three-quarters of their height.
2
Scoop out the flesh with a spoon and reserve for the sorbet.
3
Freeze the hollowed lime shells for 2 hours.

Make Lime Sorbet

1
Heat the water in a saucepan.
2
Mix superfine sugar with super neutrose, then sprinkle into the hot water.
3
Boil for 30 seconds, then blend with an immersion blender.
4
Add milk, lime juice, zest and the reserved lime flesh.
5
Refrigerate for 2 hours.
6
Blend again, then churn in an ice cream maker for 10–15 minutes.
7
Transfer to a cold bowl and freeze for about 2 hours.

Assembly

1
Transfer the lime sorbet into a pastry bag fitted with an 8-mm fluted tip.
2
Pipe the sorbet into the frozen lime shells.
3
Place the lime tops back on before serving.

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Nutrition Facts

Serving Size: 1 filled lime

Calories 132

% Daily Value*

Total Fat 1g1%

Saturated Fat 0g0%

Trans Fat 0g

Cholesterol 3mg1%

Sodium 12mg1%

Total Carbohydrates 32g12%

Dietary Fiber 1g4%

Sugars 28g

Protein 2g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Frozen Lime Sorbet Cups

These lime sorbet cups use hollowed limes as the shell for a tart lime sorbet. The recipe uses lime juice, zest, milk, sugar, and super neutrose for a smoother frozen texture.

Sorbet Base

The combination of lime juice and zest keeps the flavor sharp, while the milk softens the texture slightly. Super neutrose helps the sorbet stay smoother after churning and freezing.

Frozen Shells

Freezing the lime shells before filling helps the sorbet set more quickly and makes the dessert easier to portion. A fluted tip can be used if you want more defined ridges on top.