Lime Sorbet with Blackberry Sauce

posted in: Recipes 0

As mentioned in previous posts, I love the flavor of lime! This recipe is a dairy free dessert highlighting that green ball of goodness. For me, I like to spread out the sorbet making process over a few days. This is because I feel like you need one night to allow the base to cool and one night for the sorbet to harden. I hope you enjoy!


1 1/4 Cup Water
1 Cup Sugar
1 Cup Lime Juice

Blackberry Sauce
3 Cups of Blackberries
2 Tablespoons of Water
3 Tablespoons of Sugar

Graham Cracker Crumbs
4 Graham Cracker Squares
2 Tablespoons of Butter

To Serve

Caramel Sauce

Day 1


  • Dissolve the sugar in water in a small pot over medium heat, about 7 minutes.
  • While the sugar water mixture (simple syrup) is cooling, juice the limes. I have a handy dandy citrus press that works really well.
  • When the juice is cooled (about an hour), add the juice to the simple syrup and put in fridge overnight.

Blackberry sauce

  • Heat blackberries in a small pot over medium heat.
  • Add sugar and water.
  • Cover and cook, stirring and crushing the blackberries as you go, for about 30 minutes.

 Day 2

  • Add the sorbet mixture to you ice cream maker and let it do its job.  You can purchase the ice cream maker I use here.

(I like my sorbet to be hard, so I always put it in the freezer overnight after making in the machine, but you can eat it now if you'd like).

Graham Cracker Crumbs

  • Add the graham crackers to a blender/food processor and buzz until fine dust.
  • Add the melted butter and buzz again to make a sand-like mixture.
  • Lay out the mixture on a baking dish and bake at 350 for 10 minutes.

To serve

Swirl your caramel sauce on the plate. I like trying to make a design with it! Spread some of the graham cracker crumbs on the plate, add a scoop of the lime sorbet and then drizzle with the blackberry sauce.

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