Lime sherbet is a flavor I associate with childhood, but it’s also something I secretly love as an adult. And I haven’t done any official research, but I’m pretty sure it’s the most popular sherbet flavor out there. Since we have so many limes growing on our lime tree, I thought it would be fun to try a homemade version of lime sherbet. And the results are delicious! It tastes like a limeade milkshake: tart and citrusy and creamy and sweet—a million times better than a store-bought carton. Keep reading for the full recipe.
Using a food processor to make the base for the sherbet ensures that the sugar is completely dissolved in the lime juice, making the finished sherbet smooth instead of gritty (alternatively, you could alternately use a blender). After mixing, make sure you chill the lime juice mixture for at least a couple of hours, then add the heavy cream and milk just before pouring the mixture into your ice cream machine.
Click through for ingredients and instructions…
Homemade Lime Sherbet
1 1/3 cups granulated sugar
1 Tablespoon lime zest
a pinch of salt
1 cup freshly squeezed lime juice
1 cup heavy cream
1 cup whole milk
In the bowl of a food processor, combine sugar, zest, and salt. Pulse the mixture until it resembles wet sand. Add the lime juice, and process until the sugar is completely dissolved, about 2 minutes. If you don’t have a food processor, pour the ingredients into a blender instead, and blend for 2 minutes. Pour the lime juice mixture into a nonreactive bowl, cover, and chill at least 2 hours.
When the mixture is cold, add heavy cream and whole milk, and stir to combine. Pour the sherbet base into the canister of an ice cream machine, and freeze according to manufacturer’s instructions. The sherbet is done when it is the consistency of soft-serve ice cream. I used the kind of old-fashioned ice cream machine that has a canister inside a big bucket of ice and rock salt. It took about 60 minutes of churning for the sherbet to reach the right consistency. Immediately scoop the sherbet into a freezer-safe container, cover, and freeze until hard. Scoop and enjoy!
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