Homemade Lime Sherbet Recipes

Steps:

• In a large bowl, dissolve gelatin and sugar in boiling water. Add lemon juice and zest. Whisk in milk. Pour into an ungreased 9-in. square pan. Cover and freeze for 2 hours., Transfer to a large bowl; beat for 2 minutes. Return to pan. Cover and freeze for 1 hour; stir. , Freeze 1 hour longer or until firm. Let stand for 10 minutes before serving.

Steps:

• In a large saucepan, combine milk and sugar. Cook and stir over medium heat until sugar is dissolved and mixture reaches 175°. Refrigerate until chilled. , Stir in the lime juice, zest and food coloring if desired. Freeze in an ice cream freezer according to manufacturer's directions. , Transfer sherbet to a 2-1/2-qt. freezer container. Allow to soften slightly; fold in whipped topping. Freeze for at least 4 hours before serving.

Steps:

• Scoop lime sherbet into a punch bowl; pour in ginger ale and pineapple juice. Stir well.
• Stir in maraschino cherries and float lemon and lime slices in the punch.

Steps:

• In a large mixing bowl, stir the first 6 ingredients together until well blended.
• Pour mixture into the freezer container of a 4-quart ice cream maker; freeze according to the manufacturer's directions.
• Garnish each serving with fresh mint sprigs, thinly sliced lime wedges, or lime rind strips.
• Refreshing Lemon Sherbet: substitute lemon rind for lime rind and fresh lemon juice for the lime juice; proceed as directed; garnish with mint sprig, thinly sliced lemon wedges, or lemon rind strips.

Steps:

• In a small heavy saucepan dissolve the sugar in 2 1/2 cups water, without stirring, over medium heat. When the sugar is dissolved, boil for 5-6 minutes. remove from the heat and let cool.
• Combine the cooled sugar syrup and lime rind and juice in a measuring cup or bowl. Stir well. Taste and adjust the flavor by adding lemon juice (for tartness) or confectioners sugar ( for sweetness). Do not over sweeten.
• Freeze the mixture in a n ice cream maker, following maufaturer's instructions.
• If you do not have an ince cream maker, pour the mixture into a metal or plastic freezer container and freeze until softly set, about 3 hours.
• Remove from the container and chop coarsely into 3 inch pieces. Place in a food processor and process until smooth. Return to the freezer conatiner and freeze again until ser. repeat this freezing and chopping process 2 or 3 times, until a smooth consistency is obtained,.
• Serve in scoops.

Steps:

• Add milk to drink mix in large freezerproof non-metal bowl; stir until mix is dissolved. Stir in lime zest and juice. Freeze 2 hours or until partially frozen.
• Spoon milk mixture into blender; blend until smooth. Return to bowl. Whisk in COOL WHIP.
• Freeze 4 hours or until frozen. Remove from freezer 20 min. before serving. Let stand at room temperature to soften slightly.