Homemade Lime Sorbet Dissolve over med heat to a thin sugar syrup: 500ml (2 cups) water 250g sugar Cool. Stir in juice & zest of 6 large limes. In separate clean, dry large bowl with electric mixer, whisk 1 large egg white until stiff meringue. Add lime syrup, whisk until egg whites are incorporated. Put in container & freeze for 3 hours. Stir with metal spoon. Refreeze 3 more hours. Blend in a blender until very smooth- in small batches. Transfer to container. Freeze until firm.