Lime Sherbet

This is a light recipe that is perfect for a hot day. It can be used in cold drinks or just eaten.

Lime Sherbet

2 c. whole milk
1 1/2 c. sugar
2 limes
  • Place the milk in a saucepan over medium heat
  • Grate the limes and put the zest in the pan, set the limes aside to juice
  • Stir in the sugar
  • Heat and stir until the sugar is completely dissolved
  • Remove from heat and place the mixture in a bowl and put in refrigerator and cool completely
  • At any point, the mixture may curdle, just stir it until it is smooth again
3/4 c. fresh-squeezed lime juice
  • Stir the lime juice into the chilled mixture
  • Transfer it to your ice cream machine, and freeze, following the instructions for your unit
  • When the mixture is done churning place the sherbet into freezer-safe containers and freeze for at least an hour

This recipe makes about a half gallon - a bit under 1.9 liters. Here is a basic primer on homemade ice cream.

It should stay good in the freezer for a week or so.

This post is licensed under CC BY 4.0 by the author.

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