I made this recipe in anticipation of some hot weather coming our way, but even when it's raining outside, it makes a really refreshing post-dinner dessert, especially when served with vodka or white rum.
Sherbets are a hybrid of ice-cream and sorbet, and I love their sweet and sour taste. You need to make sherbets with citrus fruit to get that really zingy taste, so while I've made this recipe many times with blood oranges, I think pink grapefruit would be delicious too. If you love lemons, and decide to try them here, you might need to adjust the recipe with a little extra sugar to get the right sweet-and-sour balance.
Another nice addition would be lemongrass, which, along with the lime, would make for the most refreshing flavour combination imaginable.
For creaminess, I've used the top of a tin of coconut milk (you can save the remaining liquid for smoothies or porridge), but a good-quality, thick coconut yogurt would also work well.
Ideally, you should use the recommended 1-2 tsp of alcohol, which will stop the sherbet from freezing really solid (as alcohol freezes at a high temperature), and give it the perfect consistency. You can't taste it, but if you're avoiding alcohol, or this dish is for very young children, you can leave it out – just remember to take the sherbet out of the freezer well in advance of serving, so it's scoopable.
You can use an ice-cream machine for ease if you have one, but it's not essential.
2 cups lime juice, from roughly 20 limes
1 cup caster sugar
2 makrut lime leaves (optional)
1 tin coconut milk, chilled, or 1 cup thick coconut yogurt
1-2 tsp white rum or vodka (optional)
Toasted black sesame seeds (optional)
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