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.
(Makes about 5 cups)
1 tablespoon finely grated lime zest
3/4 cup sugar, divided
1 1/2 teaspoons unflavored gelatin
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.