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.