Easy Lime Sherbet Recipe

Hey y’all! Let’s talk about something that’ll make your taste buds sing – Easy Lime Sherbet Recipe. This isn’t just any sherbet; it’s the sherbet that screams summer, good times, and “OMG, I need another spoonful!” It’s so easy, you can whip it up even if you’re kinda distracted (like me, 90% of the time). Trust me, if I can do it, you definitely can!

My hubby, bless his heart, is a total sucker for anything lime. One summer, we were having a heat wave from heck, and he was just miserable. I whipped up a batch of this sherbet on a whim, and BAM! Instant happiness. Now, it’s a weekly request. Even my picky kiddo begs for “more green ice cream,” which, let’s be honest, is a win in my book. It’s become a staple at barbecues and potlucks and the only way I get through summer.

Why You’ll Love This Easy Lime Sherbet Recipe

• It’s ridiculously easy to make. Seriously, like, easier than ordering takeout.
• The lime flavor is SO refreshing. It’s like a tiny vacation for your mouth.
• It’s the perfect “I need a treat but don’t want to feel too guilty” dessert.
• Kids AND adults love it. A rare win for everyone!
• You can totally customize it. Wanna add some zest? Go for it! Feeling wild? Throw in some mint.

How to Make It

Alright, let’s get down to the nitty-gritty. First, you’re gonna grab your stuff. Sugar, water, lime juice, lime zest – the usual suspects. Mix the sugar and water in a saucepan. Don’t skip the zest here, people. It really packs a punch.

Heat it up over medium heat, stirring until the sugar dissolves. You don’t want gritty sherbet, trust me. Once it’s all clear, take it off the heat and let it cool completely. Like, completely. If you don’t, you’ll melt the cream and that’s no bueno.

Now, stir in the lime juice (freshly squeezed is best, obvs) and heavy cream. Give it a good mix. Pour it into a freezer-safe container. I usually use a loaf pan because that’s just what I have, but whatever floats your boat!

Pop it in the freezer for at least 4 hours, or until it’s solid. If you want it really creamy, take it out every hour and give it a good stir or bust it up with a fork. This breaks up the ice crystals and makes it extra smooth. But honestly? I rarely remember to do that, and it still turns out amazing.

Scoop it up and serve! And try not to eat the whole thing in one sitting… unless you want to, I’m not judging.

Ingredient Notes

• Sugar: Plain ol’ granulated sugar works great. I’ve tried it with brown sugar once when I was out of white, and it was… interesting. Not bad, but definitely not classic lime sherbet.
• Water: Tap water is fine, unless your tap water tastes funky, then, uh, maybe use bottled? Just sayin’.
• Lime Juice: Fresh is best, no question. But if you’re in a pinch, the bottled stuff will work. Just try to find the good stuff, not the super artificial-tasting kind.
• Lime Zest: Don’t skip the zest! It adds SO much flavor. Pro tip: zest the limes before you juice them. Makes life a whole lot easier.
• Heavy Cream: This is what makes it sherbet, not just lime ice. You can try it with half-and-half, but it won’t be as creamy. I’ve also tried coconut cream once, and it was surprisingly good!

Recipe Steps:

1. Combine sugar and water in a saucepan.
2. Heat and stir until sugar is dissolved, then remove from heat.
3. Add lime zest and allow the mixture to cool completely.
4. Stir in lime juice and heavy cream.
5. Pour the mixture into a freezer-safe container.
6. Freeze for at least 4 hours, stirring every hour for extra creaminess (optional).
7. Scoop and serve!

What to Serve It With

Honestly? A spoon is all you need. But if you’re feeling fancy, try:

• Fresh berries. Strawberries and raspberries are amazing with lime.
• A sprinkle of coconut flakes.
• A dollop of whipped cream (because why not?).
• Crushed graham crackers. Gives it a little crunch.
• Literally nothing. It’s perfect as is.

Tips & Mistakes

• Don’t overheat the sugar mixture. You just want the sugar to dissolve, not caramelize.
• Let the mixture cool COMPLETELY before adding the cream. Seriously, I can’t stress this enough.
• If you forget to stir it while it’s freezing, don’t panic. It’ll still be delicious, just maybe a little icier.
• Taste as you go! Add more lime juice if you want it tangier, or more sugar if you like it sweeter.
• Don’t use concentrated lime juice! It will taste artificial, and this recipe is all about that fresh lime taste.

Storage Tips

Store any leftover sherbet in an airtight container in the freezer. It’ll keep for a week or two, but let’s be real, it’ll probably be gone way before then. If it gets too hard, just let it sit on the counter for a few minutes before scooping. And hey, if you end up eating it for breakfast straight out of the freezer… I won’t tell. It’s lime, it’s practically a health food! (Don’t quote me on that.)

Variations and Substitutions

• Lemon Sherbet: Swap the lime juice and zest for lemon. Duh.
• Orange Sherbet: Same as above, but with oranges. I once used mandarin oranges because that’s all I had. It worked!
• Coconut Lime Sherbet: Use coconut cream instead of heavy cream. Adds a tropical twist.
• Add a splash of booze: A little rum or tequila would be amazing in this. But maybe not for the kiddos.
• Less Sugar: I’ve swapped the sugar for honey or agave before. It changes the flavor slightly but still works.

Frequently Asked Questions

Easy Lime Sherbet Recipe

An easy and refreshing lime sherbet recipe perfect for hot summer days. This recipe is creamy, tangy, and full of lime flavor.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2 cups lime juice freshly squeezed
• ▢ 1.5 cups granulated sugar
• ▢ 0.5 cup whole milk chilled
• ▢ 1 cup heavy cream chilled
• ▢ 1 tablespoon lime zest
• ▢ 1 pinch salt

Instructions

Preparation Steps

• In a large bowl, combine the freshly squeezed lime juice and granulated sugar. Stir until the sugar is fully dissolved.
• Add the chilled whole milk, heavy cream, lime zest, and pinch of salt to the lime juice mixture. Whisk together until fully combined.
• Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until the sherbet is thick and creamy.
• Transfer the sherbet to a lidded container and freeze for at least 2 hours or until firm before serving.

Notes

Serve the sherbet in chilled bowls for the best experience. Garnish with additional lime zest if desired.