Creamy lime sorbet recipe without an ice cream maker.

Soak the gelatin in water. Set aside. Pour 500 grams of water and the sugar into a saucepan and heat until boiling. Add the glucose, the lemon juice, and the zest, and once it has cooled slightly, add the drained gelatin. Mix well and let cool, then pour into ice cube molds or a metal dish. Freeze overnight or for several hours.

To finish, once the sorbet is frozen, place it in a blender (cut into pieces if using a metal bowl) or a food processor with a blade and blend until the initially grainy mixture transforms into a creamy texture. Be sure to mix thoroughly! Then pour it into an old ice cream container or another suitable container and return it to the freezer until ready to serve!