Homemade Lime Sherbet

Homemade Lime Sherbet is so easy to make and the difference is REMARKABLE! Fresh, citrusy and in it’s natural state; NOT green!

Homemade Lime Sherbet | @creativculinary

So you think you know sherbet? Unless you’ve tried some homemade sherbet maybe not. This 4-ingredient wonder is so good, SO amazing that it just makes most anything you’ve probably bought a non-sherbet. A colorful but dull fabrication that you will never be satisfied with again once you do the job yourself. It’s so easy to prepare. Combine half and half with sugar, juice and rind using any combination of those ingredients and you are ready to dive into amazing sherbet land.

My first choice this summer was Lime Sherbet. No vibrant colors to be found, just some flecks of lime zest color this creation. But the end result is not one bit affected by the lack of artificial color. Bright, tart, cold and did I say tart? I am smitten every year and yet I thought it too simple to ever post. I needed a boost from someone else to finally make this post a reality and now I’m on a roll and the ideas are churning along with the ice creams.

Homemade Lime Sherbet | @creativculinary

Ever wondered what the difference is between ice cream, sherbet (sometimes mistakenly called sherbert) and sorbet? While ice cream is typically made from heavy cream and high in fat and sorbets contain no dairy at all, sherbets are expected to contain anywhere from 1 to 3 percent milk-fat from milk or cream. So if I had made this with 2% or whole milk (3.25% milk-fat) it would be closer to that true sherbet distinction. I call it a sherbet because it’s ‘lightness of being’ is evident and yet the use of half and half (10.5% milk-fat) does serve to nicely elevate it without taking it into true ice cream territory.

Admittedly the half and half does make for a richer, more indulgent treat and I love it too much to even consider anything else but if  you want to cut your fat calories, try using 2% milk; the flavor will still be amazing. The combination of the sweetened half and half and the acidic citrus makes for an almost perfect combination. Lime, lemon, blood orange and grapefruit sherbets are my favorites and now I’m wondering why I’ve never tried making a version that swirls at least three of those together. I’ve made note; that will be done!

Homemade Lime Sherbet | @creativculinary

This is how I love ice cream; while still really cold but just a bit ‘melty.’ When I can push it all down inside the cone and have a bite of a sweet, sugar cone with every lick of this tart wonderfulness. I made less than a quart. I should have made a gallon especially since limes this summer avoided the Limeaggedon we experienced last year and have been super cheap at the market. I’ve already made an amazing Strawberry, Basil and Lemon Sherbet version I’ll be sharing tomorrow for my Food Network #SummerSoiree post. I could not choose a favorite among them; I love them all. I’m serious. Where can I find a sherbet freezer?

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Homemade Lime Sherbet Served in a Cone Displayed in a Sundae Glass

Homemade Lime Sherbet Served in a Cone Displayed in a Sundae Glass
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Homemade Lime Sherbet

A light and refreshing sherbet with a delicious lime citrus zing. This Lime Sherbet is simply the best!
Prep Time15 mins
Total Time15 mins
Servings: 6 Servings
Calories: 169kcal
Author: Barb

Ingredients

  • 2 teaspoons lime zest approx 2 limes
  • ½ cup lime juice 2-3 limes
  • 2 cups half and half
  • ½ cup sugar

Instructions

  • Zest and juice the limes.
  • Combine the lime zest and juice with the half and half and sugar; stir until sugar is combined.
  • Pour it all into ice cream maker and freeze according to ice cream maker directions.
  • When ready store in freezer safe containers until ready to serve.

Notes

Substitute like amounts of lemon or orange juice and zest for more sherbet varieties.

Nutrition

Serving: 1grams | Calories: 169kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 50mg | Sugar: 20g

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27 Comments

  1. Like some of the others, I don’t understand what ‘Half and half’ is…. could you explain please (British person)

    1. In the US it’s like a less heavy cream; a combination of heavy cream and milk. You could mix those two to get something similar.

    1. You can but it won’t have exactly the same results. The simplest method is to put it in a container and place it in the freezer. Every 30-45 minutes depending on the size of your container, take it out of the freezer and mix it up. Continuing doing this until it’s all thorough mixed and all part are showing signs of freezing…then just let it continue freezing completely. Some articles I’ve read would have you blend halfway to make sure the ice crystals are getting broken up and the result is smooth…so that might be a good idea.

      I’ve never done it myself except as a kid with a hand crank machine but those are definitely a thing of the past and this method should allow you to make this sherbet. Good luck!

      1. Hi – when you’take it out and mix it up’ does that mean with a regular spoon or do I need to use beaters or a blender ? Also, do you know how many times overall it would need to be frozen then mixed? (I don’t have an ice cream maker and I really want to try this recipe.)

        1. Yes, I was thinking of a regular large spoon. The other thing you might try is to put it into a pan of some sort, to get larger surface area and you can scrape the frozen top much like you would a sorbet?

          The truth is I’ve never made it without an ice cream maker; I was trying to assist someone going that route; I imagine there is some trial and error to get it to the correct consistency. Good luck!

    1. It was a simple recipe that came out of some desperation Julie and it turned out to be one of my favorites; I make it a lot in the summer, do hope you try it too.

  2. This is a wonderful recipe! The texture of this sherbet is so creamy, and the flavor really comes through. I used some over-ripe organic limes that might have been a bit tart, because mine is not quite sweet enough. However, a scoop of this next to a scoop of vanilla (or coconut whipped topping from the natural food store) takes care of that problem. Bet this would make great ice cream sandwiches between graham crackers, or a parfait with crumbled granola. I’ll be making this a lot!

    1. So glad you love it too Elizabeth! I was sort of caught off guard just how fantastic it would be; one of those efforts that was easy and had such a fantastic result. Of course I always love the reminders…now I’m off to make some too!

  3. I made this today with just a couple minor changes. I added 1 tbsp honey and 1/4 cup coconut sugar instead of regular sugar and added a few drops of vanilla stevia liquid; then put it all in a blender to mix and added to my ice cream maker. Was awesome and so refreshing! Thanks for sharing your recipe.

    1. So glad you liked it too Doug. I mean I loved it…and like you said, the lime is just SO present! I won’t deny I wondered if I should color it but glad I didn’t; I just loved the flecks of green so much better. I just finished mine last night and almost sobbed. Lucky it’s easy to do again! Thanks for letting me know; love a happy reader!

    1. It sure seems the commercial ones are but I’m thinking a mocha would be good too; I’ll have to add that to my list huh?

    1. So good John…although now I’ve been challenged to recreate a flavor from Baskin Robbins called Daiquiri Ice. This will be the base I’m sure…and then we add some rum!

    1. It is so good that I’ve hidden it in the far reaches of the freezer. Maybe to keep other hands off of it or maybe to keep me from eating it all in one sitting?

    1. All the ingredients are listed Gleici; it’s simply lime juice, lime zest, half and half and sugar.

        1. Basically Claire you just want to combine all of the ingredients in the list; the lime zest, lime juice, the half and half and the sugar. Those are then churned together to make the Lime Sherbet.

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