| Total: | 3 hr 30 min |
| Prep: | 15 min |
| Cook: | 3 hr 15 min |
| Yield: | 1 1/2 quarts |
Ingredients
- 1 cup sugar
- 1 cup key lime preserves
- 1 lemon, zested and juiced
- 1 lime, zested and juiced
- 4 cups lime flavored club soda or seltzer
- Kosher salt
Instructions
- Combine sugar, preserves and 1 cup of the soda in a medium saucepan and stir over low heat until sugar and preserves are melted. Add citrus juice and zest. Stir in the remaining soda, move to a clean, lidded container and chill thoroughly, 2 to 3 hours.
- Turn mixture in ice cream maker per maker’s instructions or until mixture reaches the consistency of a firm slush. Return mixture to lidded container and harden in freezer 1 hour before serving.
- If sorbet is to be held frozen for longer than 2 hours, move from freezer to refrigerator for about half an hour before serving. If you’d like a more assertive sorbet, double the amount of citrus zest.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 106 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 0 g |
| Sugar | 22 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 231 mg |
Reviews
My whole family was wowed by this sorbet. And I love the fact that it is somewhat healthier than ice cream too. So sweet, refreshing and delicious — thanks, Alton!!! 🙂
this was just wonderful! I used lime curd and lime flavored sparkling water….just excellent! great taste and consistency. also, put just a teeny drop of green food coloring in…..so refreshing! when you pull up this recipe it says categories: dairy, fruit, etc…not sure where the “dairy” is….but, whatever…..
I couldn’t find them anywhere either jessalyn, so I made my own. One bag of limes will make an ample supply of lime marmalade. The marmalade can then be used to make the sorbet, with plenty left over for spreading on toast.
And once you have the original recipe down, try adding a touch of cold tequila just before churning. It’s my favorite variation.
where can you find key lime preserves? i can’t find them anywhere!!!
This is one of my favorites to make for the summer. I have trouble finding all the right ingredients, so I’ve made a couple substitutions. Instead of key lime preserves, which I can’t find around here at all, I use key lime jelly, which I find whenever we go on vacation to the Delaware shore (Seaside Country Store in Fenwick Island, DE carries their own stock). Also, I can’t find lime seltzer, so I use lemon-lime instead. The jelly takes longer to break down than I imagine perserves would – so I cook it higher than AB recommends, and for a longer period of time. Also the full recipe is a bit much for my ice cream maker – it all fits… barely. Still and all, it’s one of my favorites – it’s easy to make, and offers up a nice contrast of sour and sweet.
My family loves this sorbet. I make it all year long.
I love this show
Living in a culinary wasteland, I rarely expect to find all the ingredients. I had to substitute lime marmalade for key lime preserves — that might have made the result a little sweet. I also got tired of zesting and squeezing all those little key limes, so I gave up after three or four and used a regular lime instead. Overall, everyone was very pleased, but I think I would have preferred a slightly less sweet and slightly milder flavor. Maybe a trace less zest and juice next time. Also, I did not think the (lemon-lime) seltzer added much in the way of flavor.