If you asked me what my favorite ice cream of all time was, my answer might surprise you. Sure, I’m a fan of chocolate and vanilla. I love pralines and creme, chocolate chip cookie dough and moose tracks but my one go-to frozen dessert has always been fruit sherbets and lime is at the top of my favorite list for a long time.
So for the second use of the fabulous ice cream maker attachment my wife bought me for my birthday this year I decided to whip up a batch of Lime Sherbet. The search for a recipe led me to Elle’s new England Kitchen and her recipe for Lemon Lime Crush Sherbet. Just a few modifications to the base sherbet recipe and we were off!
I chose Elle’s recipe because it didn’t sound too sweet and could be adapted to work with what i already had on hand. It was the perfect choice. This sherbet is tart, tangy and wonderfully refreshing. It is now my official go-to recipe for all things sherbet and since it uses equal amounts of milk and cream, can easily be made with half-and-half, which tends to be less expensive.
This recipe was an insane hit with the kids. It makes about 1 quart of sherbet, which is the perfect amount for Dad and three kids at two scoops each. The kids loved it and have already requested more.
They can have it when They can squeeze ten limes, which can be a bit of a tedious process, even with a juicer. I think I burned all of the calories needed to work off the sherbet while I was making it… But it was worth it!
If you’ve been looking for the perfect fruit sherbet base, this is it. My thanks to Elle and her delicious recipe. I’ll be making more sherbets with this base soon.
Very, very soon.
- 1 cup fresh squeezed lime juice (approximately 10 limes)
- zest of 2 limes
- 1 cup heavy cream
- 1 cup whole milk
- 2/3 cup granulated sugar
- Add all ingredients to a medium bowl or the bowl of your stand mixer and whisk until combined. (On a mixer, use setting 1 for about 10 minutes)
- Test for sweetness. Add additional sugar if necessary and whisk to combine.
- Assemble your ice cream maker and freeze the sherbet according to manufacturer's instructions. for me this tool about 25 minutes. (Note that the original recipe called for chilling the sorbet batter first. I didn't and it worked perfectly.)
- Transfer sherbet to an airtight plastic container and freeze at least two hours before serving.
- Share and Enjoy!
What I would have done differently had I thought of it at the time:
Nothing! This is perfect as it is.
Links to other recipes like this: