Ingredients for 1 × 480 ml tub
| 128 g | lime juice |
| 60 g | cucumber, peeled and deseeded |
| 2 g | grated lime zest |
| 98 g | caster sugar |
| 18 g | dextrose |
| 1 g | guar gum (E412) |
| 163 g | water |
| 470 g | Total |
Weigh everything to the gram on a digital scale: that is the secret of balance. Total 470 g, below the MAX line.
Method
- Grate the zest of two limes, squeeze and strain the juice. Peel and deseed the cucumber and cut it into chunks.
- In a bowl, stir together the sugar, dextrose and guar gum while dry, so the guar disperses without lumps.
- Put into the blender the cucumber, the cold water, the lime juice and the grated lime zest. Blend until smooth, then, with the motor running, sprinkle in the sugar-and-guar mix and blend for another 30–40 seconds: guar thickens cold.
- Pour into the Dolci tub without going past the MAX line. Freeze for 24 hours at −18 °C: lid off for the first few hours only, then close it.
- Fit the tub and run the SORBET program. If it isn’t creamy enough, do a RE-SPIN (add 1 tablespoon of juice or water if needed).
- Serve straight away.
Chef’s touch
Cucumber blended with lime is pure garden water: an end-of-meal sorbet, or a palate cleanser between courses.
Sherbet version
with creamy fresh cheese, same method
| 103 g | lime juice |
| 60 g | cucumber, peeled and deseeded |
| 2 g | grated lime zest |
| 45 g | full-fat cream cheese (Philadelphia type), well chilled |
| 92 g | caster sugar |
| 18 g | dextrose |
| 1 g | guar gum (E412) |
| 149 g | water |
| 470 g | Total |
Sherbet version: same method, only the amounts change. The cream cheese (Philadelphia type), well chilled, is blended with the fruit before the sugar-and-guar mix goes in, and is never heated: fresh and slightly tangy, it brightens the fruit. About 2 % fat: creamier, still light. Contains milk and lactose.
Frequently asked questions
How much lime do I need for one Tefal Dolci tub?
128 g lime juice out of 470 g of mix, that is 27%. The rest is 98 g sugar and 18 g dextrose, 1 g guar gum and water: amounts calculated so you never go past the MAX line of the 480 ml tub.
How long should I freeze this lime sorbet?
24 hours at −18 °C with the tub level: lid off for the first hours only, then closed. With fewer hours the core stays soft and the result is uneven. Then run the SORBET program.
Why did my sorbet come out powdery or hard?
Very cold sorbets can look powdery after the first spin: that’s normal, run RE-SPIN, adding 1 tablespoon of juice or water if needed. If it’s hard or icy, the fruit wasn’t ripe enough or the sugars weren’t weighed to the gram. This recipe is calculated on a Brix of about 6.5: with much sweeter or much less sweet fruit, the traffic light in the ICED METHOD APP helps you correct the grams.
Which months are best for this sorbet?
Season: all year (imported). Choose fully ripe fruit: it makes all the difference.
Does the sorbet contain milk? And the sherbet version?
The sorbet version contains no milk or dairy. The sherbet version adds 45 g full-fat cream cheese (Philadelphia type) (about 2% fat): creamier, but it contains milk and lactose.
More sorbets in season
28Tropical passion fruit sorbetBrix ≈ 17.5 · 41% fruit
25Good-morning banana sorbetBrix ≈ 15.5 · 60% fruit
23Island pineapple sorbetBrix ≈ 11.5 · 70% fruitBrix source: Ciqual 2020 table (ANSES), code 2030 “Lime juice, home-made”: indicative value (±2), it changes with variety and ripeness.
Tefal, Moulinex and Dolci are trademarks of Groupe SEB, mentioned for descriptive purposes only: ICED METHOD° is not affiliated with or sponsored by them. Always follow your machine’s manual (MAX line, programs, warnings). Allergens: check the label of every product.