This homemade lime sherbet is tangy, refreshing, creamy, and so much better made at home than store-bought. It’s made with fresh lime juice, and zest – this refreshing dessert is perfect for a hot summer day.
This lime sherbet is the perfect way to beat the heat this summer. It has a bright citrus flavor, and creamy texture. And the best part, its so much better than store bought lime sherbet. The flavor is so fresh, you may never want to buy it from the store again. Plus, you can easily make it at home with a few simple ingredients, and an ice cream maker.
The fresh lime flavor in this lime sherbet recipe can’t be beat.
Ingredients needed:
This is a quick overview of the ingredients you’ll need for this Lime Sherbet Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- fresh lime juice – you will want to use fresh limes for this as its the main ingredient in this recipe. Bottled lime juice doesn’t have the same fresh flavor.
- lime zest
- granulated sugar
- water
- whole milk
- heavy cream
- green food coloring
How to make Lime Sherbet?
- Add the lime juice, lime zest, and sugar to a high speed blender and blend them together until they are smooth and the sugar has dissolved.
- Add in the milk, heavy cream, and food coloring and stir them into the mixture.
- Pour the mixture into a prepared ice cream maker and churn according to the directions for the machine, about 25 minutes, until the mixture becomes thicker.
- Transfer the sherbet into a 2 quart container and cover the container with a lid or plastic wrap. Place it in the freezer for at least 6 hours, or overnight until the sherbet is a scoopable texture. If your freezer is extra cold (like a deep freeze), let the sherbet come to room temperature for 5 to 10 minutes, so its scoopable.
Tips and Tricks:
- Don’t forget to freeze the ice cream base over night (unless you have a fancier ice cream maker that doesn’t require this). Ours takes at least 12 hours, but 24 is even better.
- The food coloring in this sherbet is optional. If you want to avoid using food coloring, or want the natural color of this sherbet (it will look mostly white) you can skip using any coloring. If you want the more bright green color of sherbet you’ll find in the store add a couple drops of green food coloring. The color will look bright before it is churned, but will tone down after churning.
- If you don’t want the slight texture of the lime zest, (it should mostly be gone when blending the mixture) but if it still bugs you, you can chill the ice cream base in the fridge for an hour to get the extra flavor, then strain the mixture before churning. I did this for my sherbet.
- Use this homemade lime sherbet in our lime sherbet punch recipe for the perfect fun drink for baby showers, St. Patrick’s Day, or a fun Grinch Punch. Or add a couple scoops to a glass of lemon lime soda for lime sherbet floats.
- Add a garnish of maraschino cherries, lime slices, or mint leaves to freshen this up.
What is sherbet?
Sherbet is a frozen dessert that is made with fruit juice and dairy, and is churned to a soft and smooth texture like ice cream. Sherbet is creamier than sorbet which has no dairy, and an icier texture.
How do you pronounce sherbet?
The word sherbet is typically pronounced sher-bit in American English, although it is sometimes pronounced as sher-bert as well. Both pronunciations and spellings have been around since the word entered the English language, and both are established variants of the word according to Merriam-Webster.
How to store homemade sherbet?
Store this homemade lime sherbet in the freezer in an airtight container for up to 2 weeks. If it is frozen longer, or in an extra cold deep freezer the sherbet may need to sit at room temperature for longer to be scoopable.
This lime sherbet is citrusy, refreshing, and so delicious. It’s the perfect dessert for a summer barbecue, or birthday party.
More frozen dessert recipes:
- Blackberry Ice Cream
- Key Lime Pie Ice Cream
- Blueberry Pie Ice Cream
- Raspberry Ice Cream
- Coconut Ice Cream
- Peach Ice Cream
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Lime Sherbet
Ingredients
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup fresh lime juice
- 1/2 TBS lime zest
- 1 cup whole milk
- 1/2 cup heavy cream
- 2-3 drops green food coloring
Instructions
- Add the sugar, water, lime juice, and lime zest to a blender and blend them for about a minute until the sugar is blended.
- Add in the whole milk, heavy cream, and green food coloring and mix them together until they are combined.
- Make the ice cream now, or let it all sit in the fridge for 20 minutes, then strain out the lime zest if desired. (I did this)
- Run the ice cream maker, and pour the sherbet mixture into the machine. Let it run according to manufactures instructions until it is a soft serve consistency (about 25-30 minutes).
- Scoop the sherbet into a 9×5 loaf pan, or other 1.5 quart pan and cover the pan. Place it in the freezer for at least 6 hours, up to overnight until it is a scoopable texture.
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