Go Back

Keylime Zinger Sorbet ~ Another dairy-free, gluten-free dish


  • 5 C water
  • 2 tbsp fresh chopped ginger
  • 2 teaspoons key lime zest
  • 1 C raw honey
  • 1/2 C juice from the key limes about 10 limes


  • Combine the water and ginger in a large pot. Bring to a boil and add the key lime zest. Turn the heat down to med-low and simmer for 10 minutes.
  • Remove from heat and strain the liquid through a fine wire mesh sieve into a medium bowl. Discard the solids.
  • Stir in the honey and place the bowl over a large bowl filled with ice and a little water.
  • Whisk occasionally while the mixture cools.
  • Once the mixture cools, add the key lime juice and process in an ice cream maker according to the manufacturers directions.
  • Put the mixture into the freezer in a freezer safe bowl and allow it to harden for about 2 hours.
  • The sorbet will have the consistency of a slushy when you scoop it out.


Recipe by: Connie Murray @Happybellyfoodie.com