30 March 2012

Lime Sherbet - Better Than You Remember



The lime sherbet of my childhood was of the store-bought variety, delicious but filled with various artificial additives, the most obvious being the green food coloring. Since I bought an ice cream maker last year, I've been enjoying experimenting and developing recipes for all sorts of frozen desserts using all natural, organic ingredients. 

Last week I came into a supply of organic limes and wanted to do something different with them. Lime sherbet sounded like the most refreshing dessert possible for a warm spring day. While my recipe probably has twice the fat of a commercial sherbet, it tastes at least twice as good! And no fake ingredients! 

Here at the Delightful Repast Test Kitchen, I often make multiple batches of things in order to get it exactly right. We loved the first batch, made with 50 percent more lime juice, but thought it would be a bit much for most people. And that batch also had a lot more cream, which I decided to cut. These two changes make the final version even more refreshing, which is just what I was aiming for. We'll be making this a lot throughout spring and summer. 

Lime Sherbet 

(Makes about 5 cups)

1 tablespoon finely grated lime zest 
1/2 cup freshly squeezed lime juice (about 4 limes)
3/4 cup sugar, divided
1 1/2 teaspoons unflavored gelatin
Pinch salt
1/2 cup boiling water
1/2 cup heavy whipping cream
1 1/2 cups reduced fat (2%) milk 


1 Zest and juice limes. 

2 In 2-quart glass measure, stir together 1/4 cup sugar, gelatin and salt. Stir in boiling water, stirring until dissolved. Stir in lime juice, zest and remaining sugar, stirring until dissolved. Stir in cream, blending well. Stir in milk; cover and refrigerate until well chilled, at least 4 hours or overnight. 

3 Assemble the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbert Maker; turn it on. While it is running, pour the chilled mixture through the spout. Let mix until thickened, about 15 to 20 minutes. Or follow the directions for whichever brand ice cream maker you have. If you have a KitchenAid, you can use their KitchenAid Ice Cream Maker Attachment

4 Transfer the soft sherbet to a freezer-safe airtight container, and place in freezer for at least 4 hours. 

20 comments:

Cranberry Morning said...

I am definitely going to make this refreshing sherbet. Love lime! And you are clever to add that little heart-shaped peel to your photo. So pretty!

Jean said...

Thanks! I thought of it because: I <3 lime sherbet! Hope you and your family enjoy it.

Javelin Warrior said...

I love my ice cream maker and i use it all the time. I haven't attempting sherbet just yet, but this does sound very refreshing - and SOOO much better than that dreadful store-bought variety...

Jean said...

Thanks, Javelin! It's funny, I've always heard that an ice cream maker is something people buy, use once if at all, then just let it gather dust. But I use it ALL the time! Glad you do too!

Chatty Crone said...

I couldn't find you or your comment or your blog - but I found you on the internet - and I am your newest follower. I love Ms. Cranberry - she is a sweet heart.
And I adore lime sherbert.
My email is skcz at comcast dot net
send me yours if you can.
Love, sandie

Jean said...

Thanks for becoming my latest follower, Sandie! Tell your friends--please!

inluvwithwords said...

Well, I don't have an ice cream maker, but this is so very tempting. One of my daughters loves lime sherbet.

Jean said...

Ruth, thank you! You should definitely click on the link and just take a look at the Cuisinart. It's pretty inexpensive, compact and very easy to use. I also have another post that tells more about it - http://delightfulrepast.blogspot.com/2011/05/strawberry-ice-cream-and-equipment.html

Susan J Meyerott, M.S. said...

Jean--stunning photo--lime heart included! You're showing your usual attention to details that make a recipe look and sound so good.

I have a personal bias against using reduced fat milk. When you take the fat out the lactose level is higher. My preference is to go for full fat organic cream. I would probably love your higher lime flavor.

Jean said...

Thank you, Sue! It's really plenty limey with the 1/2 cup, but as my husband said when we were eating the batch with 3/4 cup, "We like things so sour they make you sweat"! Using all cream would make it ice cream rather than sherbet, but why not!

Charles said...

Hi Jean - I don't think I ever had sherbet before... might sound silly, but is it fizzy on the tongue like the "powdered sherbet" that I used to eat in these candies I ate as a kid, or is it nothing like that at all? It looks wonderfully refreshing!

Jean said...

Charles, no, it is not fizzy like the fizzy powder sweet you remember from childhood (would that be Barratt Sherbet Fountains?). AND it is not the same thing as sorbet. Sorbet has a higher sugar content and no dairy. Here in the US, by law sherbet must contain minimum 2 percent milk solids. You might say it is somewhere between sorbet and an eggless ice cream.

Sippity Sup said...

I do remember lime sherbet and it's been years since I had it. To me sherbet is such a southern thing. So I never think about except when I go "home". GREG

Jean said...

That's funny, Greg, I never thought of sherbet as a Southern thing or any kind of a regional thing. I'm going to have to look into that!

The Culinary Lens said...

I love this. Every time the weather gets a little warmer I promise myself I will buy an Ice Cream make. Hopefully this year I will take the plunge

Jean said...

You won't be sorry! And be sure to come back Friday when I'll be posting my peanut butter chocolate chip ice cream recipe.

Catalina @ Cake with Love said...

Oh this is beautiful, I like lime in frozen desserts it is very refreshing!

Jean said...

Thanks, Catalina! I can't think of anything more refreshing than lime.

Homeandfood said...

My two current food fetishes are Limes and Gnocchi.

This lime sherbet looks really excellent, perfect to follow a chicken fried steak ha!

Jean | Delightful Repast said...

Hamilton, thank you! And, yes, it might just be the perfect thing (something light) to have after a chicken fried steak dinner!

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