If you love margarita ice cream, this Tequila Lime No-Churn Sorbet Recipe is going to be your new favorite. It’s refreshing, zesty, and has the perfect kick of tequila. The best part? There’s no need for egg yolks or fancy equipment—just simple ingredients and a little freezer time.

This recipe is perfect for a Cinco de Mayo celebration, a fun twist for date night, or any summer party. It’s like lime sherbet meets traditional margaritas, creating a creamy, tangy treat with a boozy flair. Whether you’re hosting or relaxing at home, this sorbet will be a crowd-pleaser.

Keep reading to learn just how easy it is to whip up this no-churn dessert. I’ll guide you through every step to make sure your sorbet is smooth, flavorful, and ready to impress. Once you try it, you’ll want to make it all year round!

What does No-Churn mean?

No-churn ice cream means you don’t need an ice cream machine to achieve a soft, creamy consistency. It’s convenient, easy, and quick to make. In this recipe, the combination of simple syrup and tequila— which doesn’t freeze—helps the sorbet stay soft even after freezing.

Ingredients you’ll need

This recipe calls for simple ingredients, found in any grocery store:

Water: Acts as the base for the sorbet, helping to dissolve the sugar and carry the flavors evenly throughout.
Granulated Sugar: Sweetens the sorbet and creates the simple syrup that ensures a smooth, scoopable texture.
Lime Juice: Adds tanginess and freshness, giving the sorbet its signature zesty, margarita-like flavor. I used key limes and loved the flavor, but you can also use regular limes.
Lime Zest: Enhances the lime flavor with an extra citrusy aroma and tiny bursts of flavor in every scoop.
Tequila: Keeps the sorbet from freezing too hard while adding that classic margarita kick.
Chili Powder (for garnish): Provides a bold, slightly spicy contrast that complements the lime and tequila, just like a salted rim on a margarita glass.

Take a look at the bottom of this post for the full recipe.

Add-ons and Substitutions

Here are some fun add-ons and substitutions you can try with this Tequila Lime No-Churn Sorbet recipe:

Add-Ons:

Mint Leaves: Chop and mix in before freezing for a mojito-inspired twist.
Coconut Flakes: Sprinkle on top when serving for a tropical vibe.
Fresh Fruit: Add diced mango, pineapple, or strawberries as a topping for extra freshness.
Honey Drizzle: A light drizzle of honey adds sweetness and a hint of floral flavor.
Tajín Seasoning: Use instead of chili powder for a tangy, spicy garnish.

Substitutions:

Alcohol: Swap tequila with vodka, rum, or orange liqueur if you prefer a different spirit. You can also add half tequila and half triple sec.
Orange Juice: Replace half the lime juice with orange juice for a softer citrus flavor.
Lemon Zest: Use lemon zest instead of lime zest if that’s what you have on hand.
Non-Alcoholic Version: Omit the tequila and add a bit more lime juice or a splash of sparkling water for flavor.
Coconut Water: Substitute water with coconut water for a slightly sweet and tropical undertone.

How to make this ice cream recipe

This No-Churn Sorbet is so simple and quick to make, you’ll want to keep it stocked in your freezer all summer long!

To start, heat the sugar and water in a small saucepan on medium heat, stirring just until the sugar fully dissolves to make a simple syrup.

Sugar and water ready for the simple syrup

Once done, take it off the heat and mix in the lime juice, lime zest, and tequila. Let the mixture cool completely, then pour mixture into a freezable airtight container. You can add plastic wrap between the lid and the container to avoid freezer burn. Freeze for at least 6 hours or overnight until it’s perfectly scoopable.

For a fun serving touch, rim a glass with lime, dip it into chili powder, and add 1–2 scoops of the sorbet. It’s the perfect balance of tangy, boozy, and refreshing!

Frequently Asked Questions

Does sorbet need to be churned?

No, sorbet doesn’t always need to be churned. In this no-churn recipe, the combination of simple syrup and tequila ensures a soft texture without needing an ice cream maker.

How much alcohol can I add to sorbet?

It’s best to stick to the recipe’s recommended amount of tequila. Adding too much alcohol can prevent the sorbet from freezing properly. If you prefer a boozier flavor, add a splash of tequila when serving instead.

What holds sorbet together?

The simple syrup, made by dissolving sugar in water, is key. It binds the ingredients, prevents large ice crystals, and creates a smooth texture.

Can sorbet be made without an ice cream maker?

Yes! This recipe is specifically designed to be no-churn so that you won’t need an ice cream maker at all.

How do I store my Tequila Lime No-Churn Sorbet?

Store your sorbet in an airtight, freezer-safe container to prevent it from absorbing any odors or forming ice crystals.

How long will my Tequila Lime No-Churn Sorbet last?

Your sorbet will stay fresh in the freezer for up to 2 weeks, but it’s best enjoyed within the first week for optimal flavor and texture.

Can I make this sorbet without tequila?

Yes! You can omit the tequila for a non-alcoholic version. Replace it with extra lime juice or a splash of sparkling water for added flavor.

Can I use a different type of alcohol?

Absolutely! Vodka, rum, or even Grand Marnier would work well, but keep in mind the freezing limitations of alcohol.

Why is my sorbet too hard?

This can happen if there’s not enough sugar or alcohol in the mix. Both ingredients help keep the sorbet soft. Let it sit at room temperature for a few minutes to soften before scooping.

Can I use bottled lime juice instead of fresh?

Fresh lime juice is highly recommended for the best flavor, but bottled lime juice can work in a pinch. Just make sure it’s 100% lime juice without added sweeteners.

Take a look at the photos and links below for more No-Churn Ice Cream Recipes, or follow this link for some Frozen dessert recipes.