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+ servings

Pure Sweet and Puckery Lime Sorbet and Summer Shandy Beer Floats

This recipe yields a light, sweet, refreshing, puckery, tangy, citrusy, limey, and oh-so-smooth Lime Sorbet. A bowl full of this will set you to rights on the hottest day. If you're feeling adventurous or especially hot, try whipping up a Summer Shandy Beer Float with it! Recipes and instructions for the float are included!
Servings 1 1/2 to 2 quarts of Lime Sorbet
Author Rebecca Lindamood


For the Pure Sweet and Puckery Lime Sorbet:

  • 2 cups freshly squeezed lime juice
  • 2 cups granulated sugar
  • 2 cups water
  • 1 tablespoon lime zest taken from the limes before you juiced them for the sake of ease!

For each Summer Shandy Beer Float:

  • 1/3 to 1/2 cup scoop frozen lime sorbet
  • 1 well-chilled light-bodied beer lagers, pilsners, and wheat beers are good choices.


  • Add the water and sugar to a heavy-bottomed saucepan over medium high heat and stir until the sugar is fully dissolved. The mixture does not need to boil, but should have steam rising from the top and be totally clear. Remove the pan from the heat and stir in the lime juice and zest. Pour into a heat-proof container, cover tightly with plastic wrap and store in the refrigerator until it is chilled completely.
  • When it is completely cold, freeze it in an ice cream maker according to manufacturer's recommendations. *See notes! When the sorbet has finished freezing, transfer it to a sturdy container with an airtight lid and put in the freezer until it has hardened, usually about 2 hours.

To Make the Summer Shandy Beer Float:

  • Pour a beer down the inside of a tall beer glass (to minimize the foam, or head, at the top of the beer.) Ease the scoop of sorbet into the glass of beer. Give a stir with a long spoon or long spoon straw. Let stand for 3 minutes before serving.


*This recipe was tested using a 2 quart ice cream maker. If you have a 1 1/2 quart or smaller maker, please make a half-batch of the sorbet to make sure it doesn't overwhelm your machine. The procedure remains the same, but the measurements would be 1 cup each of lime juice, water, and sugar, 1 1/2 teaspoons of lime zest.