Lime Sherbet

There are two things that will please you about this lime sherbet recipe. One of them is related to the number five, the other is related to the number 10. The five is the small number of ingredients that go into this real lime sherbet, and the 10 is about how many minutes of hands-on work its preparation requires.

You will have to wait at least eight hours, or even overnight, for the lime sherbet ice cream to fully freeze, but the wait is well worth it. If you’ve been wondering how to make lime sherbet, you’re in the right place to make a tasty frozen treat.

Ingredients for Lime Sherbet

• Fresh lime juice: You no doubt know how well limes and lime juice can be used in so many different recipes and beverages, but lime juice as the main event in a frozen dessert? Trust us, it’s a perfect use of the beloved citrus fruit.
• Grated lime zest: Citrus zest is potent stuff, flavor-wise, so resist the urge to double down on the lime of it all and just use one tablespoon of grated lime zest as stipulated here.
• Sugar: Plenty of sugar goes into this lime sherbet recipe, because what’s sherbet if it’s not sweet? Use standard white sugar for this recipe.
• Salt: Just a little bit of salt helps to balance out the sweetness and play up the citrus tartness. You might not expect salt in an ice cream dessert, but you’d miss it if it were left out.
• Heavy whipping cream: The lime defines the flavor of this recipe, of course, but the heavy whipping cream is in charge in terms of texture. Make sure you whisk it well.

Directions

Step 1: Combine the ingredients

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In a large bowl, whisk together the lime juice, lime zest, sugar and salt, mixing until the sugar and salt are dissolved. Then, whisk in the heavy cream, mixing until everything is well-combined. Refrigerate mixture until chilled, which takes about an hour.

Step 2: Freeze the sherbet

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Fill the cylinder of an ice cream maker no more than two-thirds full, then process according to the manufacturer’s directions. Transfer the sherbet to freezer containers, allowing headspace for expansion. Freeze the lime sherbet until it’s good and firm, which will take about eight hours (or overnight).

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Lime Sherbet Variations

• Switch up the citrus: Follow this exact same recipe using orange juice and orange zest, or lemon juice and lemon zest, to make a different but delightful citrus sherbet.
• Make it vegan-friendly: It’s OK to leave the cream out of sherbet; you can make this sherbet using coconut cream instead of heavy whipping cream, just make sure to use a coconut cream that’s full fat.
• Try it with coconut sugar: We already know that lime and coconut pair well together, so consider replacing the regular sugar with coconut sugar for an enriched flavor profile.

How long will lime sherbet keep in the freezer?

This homemade lime sherbet will remain safe to eat for up to three months in the freezer, but it’s really best consumed within a month, when its consistency will still seem fresh and new.

Lime Sherbet Tips

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What is the difference between ice cream and sherbet?

Ice cream is typically made with milk and cream as the main ingredients, while sherbet’s main ingredient is fruit juice or purée. Thus, sherbet’s tendency to have a tangy, tart taste.

Can I use bottled lime juice for this recipe?

If that’s all you have, then yes, but fresh is much better. If you just can’t get any limes, use bottled lime juice and lemon zest.

When should I serve lime sherbet?

Anytime you want a sweet and tangy treat is the right time for lime sherbet, but an especially popular time to serve this pale green dessert is on St. Patrick’s Day.