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.
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- 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.
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