by 
Lime sherbet is a tangy and refreshing frozen dessert with a zesty citrus flavor.
Fresh limes add a ton of flavor and tartness to this homemade lime sherbet. This sherbet will make you pucker with all the fresh lime flavor!
Easy homemade sherbet
It's summertime and summertime means cool treats! I love eating Popsicles and ice cream and sherbet - lime sherbet and orange sherbet! Anything cool and refreshing usually fits the bill.
I've always loved sherbet. To me, sherbet is a cross between ice cream and sorbet. Sherbet uses milk, but no cream or eggs like ice cream. It uses fresh fruit juice, like sorbet.
Sherbet is actually much easier to make than ice cream. You don't have to make a custard and let it cool before churning. For this recipe, you just zest and squeeze the limes, add sugar and milk, and then churn. Really, it's that simple.
You can eat the sherbet right away, but it's best if you let it harden in the freezer for about two hours after churning.
If you love the fresh taste of limes, check out this lime sorbet! Very similar to this lime sherbet, but made without any milk or cream.
Key ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Limes - Use fresh limes for maximum flavor. You'll need both the zest and the juice.
- Sugar - Just ¾ cup of sugar is used. If you prefer your sherbet a bit sweeter, add an additional ¼ cup.
- Milk - I've made this with whole milk or 2% milk
Making the sherbet
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Zest the limes. If you want smaller bits of zest, chop with a knife after testing.
- Juice the limes
- Add sugar and stir until dissolved
- Pour into a large container and add zest and milk. The lime juice will cause the milk to thicken and look slightly curdled. This is okay!
- Pour into your ice cream maker and churn for 20-30 minutes until frozen (follow the manufacturer's directions for churning)
- Place in a freezer-safe container and freeze for at least two hours to harden the sherbet
Recipe tips
- Make certain your ice cream bowl is fully frozen. Mine takes at least 12 hours to fully freeze.
- Chop the zest into smaller pieces after zesting if you want very fine pieces of zest.
- Harden the sorbet for at least 2 hours after churning.
Recipe FAQs
Sherbet typically contains dairy, while sorbet is made solely from fruit juice or puree without any dairy. Sherbet has a creamier texture compared to the lighter and more icy texture of sorbet.
Try to consume the sherbet within 1-2 weeks. Any longer and ice crystals may begin to form in the sherbet.
More frozen treats
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
If you loved this recipe you'll LOVE all the others in this category. Check out all my desserts here!
Lime Sherbet
Equipment
- Measuring Cups
- Measuring Spoons
- Lemon Juicer
Ingredients
- 2 Tablespoons lime zest
- 1 cup fresh squeezed lime juice (8-10 limes)
- ¾ cup sugar
- 3 cups whole milk
Instructions
- Zest the limes. If you want smaller bits of zest, chop with a knife after zesting.2 Tablespoons lime zest
- Juice the limes1 cup fresh squeezed lime juice
- Add sugar to the lime juice and stir until dissolved¾ cup sugar
- Pour into a large container and add zest and milk. The lime juice will cause the milk to thicken and look slightly curdled. This is okay!3 cups whole milk
- Pour into your ice cream maker and churn for 20-30 minutes until frozen (follow manufacture's directions for churning)
- Place in a freezer-safe container and freeze for at least two hours to harden the sherbet
Notes
-
- This sherbet is tart. Taste the lime and sugar mixture before adding the milk. If it's too tart for your tastes, add a ¼ cup of sugar or to your liking.
- Make certain your ice cream bowl is fully frozen. Mine takes at least 12 hours to fully freeze.
-
- Chop the zest into smaller pieces after zesting if you want very fine pieces of zest.
- You may add an additional ¼ cup of sugar if you prefer your sherbet a bit sweeter.
-
- Harden the sorbet for at least 2 hours after churning.
- If sherbet becomes too hard, allow it to sit at room temperature for 5-10 minutes before scooping.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Greg Scher says
I frequently make 1.5 gallons (6 quarts) of French Vanilla ice cream for family and friends. They have been asking me to make Lime Sherbet for the summer. How much of each ingredient do you recommend for the Lime Sherbet?
Your published recipe looks like it makes about a half gallon, but I am not sure, and I want to get it right because ingredients are expensive here in Hawaii.
Thank you for your time.
Greg Scher
Kathy says
Hi Greg,
You must have a massive ice cream maker! How fun to share your ice cream with family and friends. My ice cream maker bowl holds 1.5 quarts. This yields just under that amount. On my recipe card, just next to the ingredients is a 2x or 3x button. Start with the 3x and look at the amount of liquids needed. Compare that with the amount you use for your vanilla ice cream. You may need to do 4 times to get the amount you want.
I've never made a huge batch of ice cream, sorbet, or sherbet so be sure to let me know how it worked out!
Kathy
Greg Scher says
I'll let you know how it works out this weekend. It is an old-fashioned wooden bucket that used to have a hand crank until it wore out. I have since replaced it with an electric motor. If there were some way to attach pictures of it in action, I would send them to you.
Greg
Kathy says
We had one of those hand cranked ones when I was growing up. How fun that you've retrofitted it! If you have pics, you can tag me on Instagram @beyondthechickencoop.
Ashley says
I'm looking forward to trying this with goat milk! Thank you for the recipe.
Kathy says
Awesome! Let me know how it turns out! 🙂
Julie Munshaw says
Is it a crucial step to use an ice cream maker to churn or can I place the mixed ingredients straight into the freezer? Would I be able to use kefir instead of whole milk?
Kathy says
Hi Julie,
The ice cream maker slowly freezes your sherbet and prevents ice crystals from forming and prevents it from becoming a hard solid mass. There are some methods where you can place the mixture in the freezer and then take it out periodically and whip it. I have not ever tried the methods so I don't have specifics. Kefir is not an ingredient I have used in this recipe before.
Kathy
Kris says
I followed the directions exactly. My sherbet is rock hard in the freezer, almost like an Italian ice. Delicious, but very hard. What did I do wrong.
Kathy says
Hi Kris,
Allow the sherbet to sit out at room temperature for about 10 minutes before scooping. Homemade sherbets, ice creams and sorbets are much harder in the freezer than store bought. Allowing it to warm just a bit makes it scoopable. If the sherbet has ice crystals, it probably needed to churn longer.
Kathy
Natalie says
This is delicious! Definitely a little tart but I used one cup of sugar. Will Probably use a little bit more next time 🙂 I added green food coloring since this was a recipe for my kindergartners class for grinch punch. Can’t wait to hear how the kids like it!
Kathy says
It will definitely make you pucker up! What a fun celebration for your students! I'd love to hear what they think. 🙂 That is such a clever idea!
Susan D Whitsell says
In your step 3 o think you meant to say ic cream MAKER, instead of mixture. It confused me for a minute but then figured out what you meant. If I'm incorrect please let me know what that means.
Kathy says
Yes! You are correct!!! Thanks so much for letting me know - I'll make that correction so others aren't confused! Hope you enjoyed the sherbet! 🙂
Renee says
This lime sherbet sounds great. Do you think I could use 2% milk which I have in the house, rather than whole milk? Have you ever tested that? Thank you!
Kathy says
Hi Renee,
2% milk will work just fine.
Enjoy!
Kathy 🙂
Douglas H says
Very, very good! I substituted half Thoug. My kids and I loved it.
Kathy says
Glad you enjoyed it!
Mila says
Curious: what's "Thoug"? We're always looking for different ingredients for various dietary preferences.
Barbie says
hi, can you tell me how much does this make? ie, how many quarts? thanks.
Kathy says
Hi Barbie,
This makes about 1 1/2 quarts of sherbet.
Enjoy! 🙂
Lee says
I was looking for something dairy free. I like the simplicity of this recipe so I’m going to try and make it substituting coconut milk. I make my own so I can make it very rich and creamy. It will leave a coconut taste, but I can live w/ that. Coconut lime sherbet. I’ll come back and post the results
Kathy says
I can't wait to hear how it turns out! 🙂
allie @ Through Her Looking Glass says
How delicious Kathy!!! I love anything with limes. I've never made sherbet either, but glad to hear it's so easy. Sounds a little lighter than ice cream - so refreshing in the summer heat. We were slated to have nearly 100 degree weather today, then a thunderstorm came in and cooled things off a bit, thankfully. I could have used a cone of this!!!
Fran @ G'day Souffle' says
I've never made sherbet before, but there's something about the 'icy coolness' of it that makes it attractive- I must now try and hop onto the 'sherbet bus'!
Kathy says
You'd better jump on quick! You don't want to miss that bus! 🙂
Tonya Tinnell says
I agree because I live in Kentucky just outside Louisville and u CAN NOT buy lime sherbet in the stores hence my looking for recipes. I will be trying your recipe tomorrow and very excited..i suffer from stomach issues and the lime sherbet settles my stomach.
Kathy says
Hi Tonya,
I hope this was exactly what you needed!
Neha says
Super fun and tempting the sorbet looks!
Neha says
Super refreshing and pure fun this sorbet sounds. I am a sucker for anything that involves lime. Plus your pics are so tempting!
Kathy says
Thanks, Neha!
Adina says
Gorgeous pictures! I love sherbet and this one made with lime sounds amazing, I can imagine the taste!
Kathy says
It's bursting with fresh lime flavor!
annie@ciaochowbambina says
'Refreshing' absolutely jumps off the page....only wish it could jump into my mouth! This is happening! Love it, Kathy!
Kathy says
Wouldn't that be awesome? 🙂
Mary Ann | The Beach House Kitchen says
Sherbet is one of my favorite summer treats Kathy. I love how light and refreshing it is. The perfect dessert after a nice summer meal!
Kathy says
It's perfect for a summer dessert!
David @ Spiced says
What a fun idea! I've made tons of ice creams and sorbets over the years, but somehow I've managed to never make sherbet. This needs to change ASAP! I remember getting those containers of 3 sherbet flavors back when we were kids, and I loved getting a bowl with all 3 flavors. I think I need to relive those childhood memories...starting with lime! Love this one, Kathy!
Kathy says
The 3 flavor sherbet was my favorite!