Fresh limes add a ton of flavor and tartness to this homemade lime sherbet.
I’ve always loved sherbet, but this is my first time making it. 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.
I decided to make lime sherbet because I had a huge surplus of limes that I bought at Costco. I needed to use up all those limes!
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.
My favorite part of this sherbet is the pure tartness of the limes. You could make this sweeter just by adding more sugar, but I really love it tart! I don’t think it’s too tart, but one of my boys told me it was tart – which is funny since he loves super sour candy!
The tartness didn’t stop him for having seconds though He was actually searching for thirds, but we had already devoured it!
Now that I’ve made lime sherbet, I’m ready for making other flavors – raspberry, orange, strawberry! Mmmmm….Just imagine the possibilities!
I used an ice cream maker to churn this ice cream. Just one little piece of advice I’d offer – make certain your ice cream mixing bowl is fully frozen prior to churning ice cream. Trust me, your sherbet just won’t turn into ice cream unless the bowl is really, really frozen!
The directions for my mixer says to freeze for at least 12 hours. Throw your bowl into the freezer the night before and then you are good to go!
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Homemade tart lime sherbet
- 1 cup fresh squeezed lime juice 8-10 limes
- 2 Tablespoons lime zest
- 3/4 cup sugar
- 3 cups whole milk
Mix lime juice, lime zest and sugar together in a pitcher. Stir until sugar is completely dissolved.
Stir in milk. The mixture will slightly thicken. This is okay!
Add mixture to ice cream mixture. Churn for 20-30 minutes, depending on your mixer.
Remove sherbet from ice cream maker and place into a freezer safe container. Freeze for at least 2 hours prior to serving.
You may need to let sherbet sit at room temperature for 10 minutes prior to scooping if mixture is too hard.
- Recipe does use an ice cream maker.
- Make certain bowl for ice cream maker is completely frozen prior to churning.
Other Great Frozen Treats