Bright, tart lime sorbet designed for Ninja Creami processing. Includes a controlled amount of unflavoured whey isolate to raise protein while keeping a clean citrus profile. Designed for repeatable pint processing with stable texture after one spin and one re-spin.
- ⏲️ Prep time: ~12 min
- 🍳 Cook time: ~0 min
- 🍽️ Servings: 2
- ❄️ Freezer-friendly (freeze base in Ninja pint; process from fully frozen)
Ingredients
Base
- 270 g cold water
- 110 g fresh lime juice (strained)
- 2.5 g finely grated lime zest
- 43 g erythritol
- 18 g white sugar
- 24 g unflavoured whey protein isolate
- 1.0 g xanthan gum
- 0.5 g fine salt (adjust to taste in future batches)
- High-intensity sweetener (sucralose or stevia), optional, equivalent to 10-15 g sugar sweetness
For re-spin (as needed)
- 15-30 g cold water
Directions
Base
- Add water, lime juice, zest, erythritol, sugar, salt, and optional liquid sweetener to a mixing jug.
- Stir until sweeteners are mostly dissolved.
- Add whey isolate gradually while whisking to avoid clumps.
- Sprinkle xanthan gum in slowly while whisking continuously.
- Blend briefly (20-30 seconds) on low speed until smooth, then rest 5 minutes for hydration.
- Pour into a Ninja pint and freeze level for 12-24 hours.
Spin
- Run the Ninja on Sorbet.
- If crumbly, add 15-25 g cold water to the center and run Re-Spin once.
- Serve immediately after texture becomes smooth and scoopable.
Portioning & Storage
Per portion (ready-to-eat):
- 1 portion = 1/2 pint, about 235 g after spinning
Storage
- Freezer (unspun base): up to 2 months in sealed Ninja pint.
- Freezer (after spinning): up to 2 weeks in covered container; re-spin or temper before serving.
Nutritional Information (Approximate)
(1 portion = 1/2 batch, ~190 g; assumed total yield ~383 g) (1 portion = 1/2 batch, ~235 g; assumed total yield ~469 g)
| Nutrient | Per portion | Per 100 g |
|---|---|---|
| Energy | ~100 kcal | ~43 kcal |
| Protein | ~11.1 g | ~4.7 g |
| Total carbohydrates | ~15.2 g | ~6.5 g |
| Sugars | ~10.2 g | ~4.4 g |
| Fat | ~0.4 g | ~0.2 g |
| Saturated fat | ~0.2 g | ~0.1 g |
| Fibre | ~0.7 g | ~0.3 g |
| Sodium | ~155 mg | ~66 mg |
Sodium assumption: based on 0.5 g added salt (~197 mg sodium total) plus small intrinsic sodium from whey and lime juice.
Notes
- Unflavoured whey isolate is a good idea here in moderate amounts; it improves protein density but too much can make sorbet chalky.
- Keep whey around 20 g per pint for lime; above ~25-30 g usually needs extra sweetness and can mute citrus brightness.
- A small amount of sugar improves scoopability and texture; erythritol alone tends to freeze harder.
- Xanthan controls iciness and helps whey bind water during freeze/thaw cycles.
- For a fully non-dairy sorbet, remove whey and reduce water by 10-15 g to keep body.