Lime Sherbet

Josh isn’t a big fan of sweets…so he says. This week we made a lime loaf cake (based on the lemon loaf cake we made awhile ago) and we churned up some lime sherbet. Josh can’t stay out of the freezer! He loves it! Now he says, “well I guess I like sweets, I was always eating the wrong kind!”

Tart desserts are his favorite and this sherbet is super tart. The texture is very creamy and it is such a refreshing dessert. If you don’t like things very tart, don’t put in as much lime juice. Serve lime cake on the side and you will be in lime heaven!

*To make the cake, use limes instead of lemons! I also added in lime zest into
the glaze this time.**




Lime Sherbet

Adapted from A Passion for Ice Cream, Emily Luchetti

1 ½ cups sugar
¾ cup water
2 T light corn syrup
1 ½ cups freshly squeezed lime juice
Large pinch of kosher salt
½ cup milk
½ cup whipping cream

Stir together the sugar, ¼ cup water, and the corn syrup in a medium saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, until the sugar is dissolved. Remove from the heat and let cool to room temperature. Whisk in the remaining ½ cup of water, lime juice, salt, milk, and cream. Refrigerate until cold, at least 2 hours or overnight. Churn in an ice cream machine according to manufacturer’s instructions. Freeze until scoopable, about four hours.