VeganDairy-freeVegetarian Sorbet
Vegan Key Lime Sorbet
A vegan key lime sorbet with digestive biscuit crumbs.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 100 g | ½ cup | sugar | |
| 240 ml | 1 cup | water | |
| 15 ml | 1 tbsp | corn syrup | |
| juice of 1/2 of a lime | |||
| 3 g | 1 tsp | lime zest | |
| 115 g | 4 oz | digestive biscuits | |
| 60 ml | 2 oz | vegetable oil | |
| 3 g | ½ tsp | salt | |
| 28 g | 2 tbsp | brown sugar |
Ingredients
Method
- Put the sugar, water and corn syrup in a medium saucepan. Whisk together.
- Cook over a medium heat until the sugar has dissolved.
- Add the lime juice and zest. Stir to combine.
- Take off the heat and pour into an empty Creami pint, up to the max fill line. Stand the pint in an ice bath until cool. Once cool, cover and freeze for 24 hours.
- Heat the oven to 160°C (140°C fan).
- Pulse the digestive biscuits in a food processor until fine. A few chunky bits are fine.
- Mix the biscuit crumbs with the vegetable oil, salt and brown sugar in a small bowl.
- Spread evenly on a baking tray lined with baking paper.
- Bake for 12–15 minutes, stirring every five minutes so it cooks evenly.
- Tip the topping into a bowl and leave to cool completely.
- Press: SORBET Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select sorbet.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 394 kcal
- Fat
- 19 g
- of which saturates
- 5.3 g
- Carbohydrate
- 56 g
- of which sugars
- 42 g
- Fibre
- 0.2 g
- Protein
- 1.8 g
- Sodium
- 375 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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