Hats of to Limes! {Two Lime Inspired Summer Desserts}

Oh summer days how I love you! It’s the perfect time of year for refreshing treats. For all you lime lovers out there these treats are sure to please. A sorbet bursting sweetness and a bit of a tang and a fun twist on the typical lemon bars swapping the lemon for lime! Full of fresh fruit, good fats, raw honey and sprouted flour, who said dessert can’t be good for you? 

Raspberry Lime Sorbet

1 cup water

1/2 cup raw honey

2 cups smashed raspberriess
4 large limes
1TBS arrowroot

In a small sauce pot mix together the water, honey and the zest of the four limes. Add the raspberries and bring to a boil, stirring to brake up the berries. Turn off the heat and stir in the honey. Put in the fridge until completely cooled. Once cooled add the lime juice and arrowroot. Mix until the arrowroot is completely dissolved. Pour the mixture into your ice cream machine and follow the direction according to the manufacturer. In about twenty minutes the sorbet will be done. If it is too soft you can put it in your freezer to let it harden up a bit. 
Lime Bars

3/4 cup whole wheat sprouted flour

5 TBS butter, softened

2 TBS lime juice

1/4 cup powdered sugar

4 large eggs

3 TBS whole wheat sprouted flour

2 tsp lime zest

½ cup lime juice

½ cup raw honey

½ tsp baking powder

1 pinch of sea salt

Mix the butter and powdered sugar until creamy. Then add the ¾ cup flour and the two TBS lime juice until crumbly. Press into the bottom of a lightly greased 8-inch square-baking dish. Bake at 350 degrees F for 10 minutes or until lightly browned. When the crust is done set aside to let cool. Turn the oven down to 325.

While the crust is baking whisk together the eggs and then mix in the 3 TBS flour, honey, lime juice, baking powder and salt.

When the crust is cooled pour the mixture on top of the crust and bake for 20 to 30 minutes. Remove from the oven and lightly sprinkle with powdered sugar and lime zest.

This post is part of Fight Back Friday
About Katie Mae Stanley

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living and faith. Ethnic and Mid-west foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for a gaggle (almost 40) of amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day. You can connect with the Nourishing Simplicity community on Facebook, Twitter, and Google+.


  1. My daughter with a lemon and a lime tree will love these recipes!

  2. Yum! The sorbet sounds SO good! Thanks to your blog I’ve been making homemade sorbets for a few months now. They’re even good for breakfast on hot days. I’m excited to try this flavor too.

    The lemon bars sound great too, although i wish there was a healthier substitute to the powdered sugar….

    • Bethany, I’m working on a healthier version for the lemon bars right now. These are actually a repost that got almost no view about three years ago. 🙂

Speak Your Mind