Allergy Mums / Support for families with allergies

publication date: Dec 30, 2014

Vegan Lime Sorbet

Vegan Lime Sorbet

For dairy free people sorbet is often a good option for dessert. Sadly a lot of recipes call for eggs which makes it a no go zone for us. So...we make our own.We invested in an ice cream maker as it seemed sensible (a lot of ice cream alternatives are made with Soya which isn't great for us either). I use the Magimix one with a built in freezer so it's ready to go in 5 minutes. Previously I had a cheaper one that needed the bowl to be in the freezer for 2 hours. I found it a real pain to find the space in our freezer for the bowl - I guess it's all those school lunches I cook and freeze!

The nice thing about sorbet is that its so refreshing as well as sweet. We've started out doing the obvious ones - Lemon and Lime. Once this lot is eaten up then we'll move onto other recipes!

Making sorbet; like making icecream; is actually really simple. It's mainly about the balance of flavours. We like our sorbet on the tart side, also we like to reduce sugar content to help with Molly's reflux. Most other recipes I've seen have a larger amount of sugar so you can play around with the quantities to suit your taste.


2 1/4 cups of water

1 cup caster sugar

Juice of 4 limes (minimum 1/3 cup)

Zest of 2 limes


Put the water and caster sugar in a pot on a medium heat along with the zest. You are warming the water enough to dissolve the sugar so don't let it boil at this stage. With a wooden spoon you can give it the occassional mix at the beginning so the sugar doesn't all sit on the bottom of the pot (best to put the water in first, then sprinkle the sugar on top). Add the zest.

Once the sugar is dissolved then increase the heat til the mixture boils. Boil for 5 minutes but do not stir. The heat releases the flavour from the zest and some of the colour too. After five minutes take off the heat and add the juice.

Leave to go cold (you can put it in the fridge if you're in a hurry).

Then follow the instructions on your ice cream machine. For us, it takes about 30 minutes of churning to get a nice sorbet. Pop in the freezer to firm up. If you don't have an ice cream maker then put the mixture in the freezer and every 45 minutes or so take it out and stir it vigorously.  After 3 'stirs' you should have a nice sorbet.


Lemon! Use zest of 1 1/2 lemons, and juice of 2 (minimum 1/3 cup of juice). Same process.


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