Lime Sorbet

This tea-infused lime sorbet recipe is neither too sweet nor too tart with a clean flavor of the refreshing lime juice. A healthier alternative to ice cream.


  • 500ml (2 cups) hot, black medium strength Nerada black tea
  • 250g white sugar
  • zest of 2 limes, finely grated
  • 125ml (1/2 cup) lime juice
  • ½ teaspoon gelatine
  • ½ tablespoons cold water
  • 1 egg white, if desired (egg white makes the sorbet softer in texture)


  1. Make Nerada Tea, allow to brew, then strain into a saucepan. Add sugar and lime zest, and boil for 3-4 minutes.
  2. Allow to cool, then strain to remove zest (you can leave in if you like but it often spoils the texture of the sorbet).
  3. Whilst it is cooling, put cold water into a cup and sprinkle in gelatine. Allow to soften for 5 minutes, removing lumps. When softened, pour into cooled tea liquid and stir well.
  4. If you are making the sorbet in an ice-cream machine, in a separate bowl, whisk the egg white (if using) until stiff peaks form. Stir gently into the gelatine/ tea liquid and pour into the machine, following manufacturers instructions to freeze.
  5. If you do not have an ice cream machine, pour gelatine/tea mixture into a tray or old ice cream container and put into the freezer. When partially frozen, turn out into a bowl and beat. Return to freezer. When frozen, remove again, beat and fold in stiffly beaten egg white. Return to freezer.