Best 13 Lime Sherbet Recipes

LIME SHERBET PUNCH

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.

HOMEMADE LIME SHERBET

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.

LIME SHERBET PUNCH

Steps:

• Spoon or scoop sherbet into a large punch bowl. Add pineapple juice and ginger ale. Stir until sherbet is partially melted. Serve immediately.

CREAMY LIME SHERBET

Steps:

• In a large bowl, dissolve gelatin in water. Stir in the sugar, limeade and salt until sugar is dissolved. Add remaining ingredients. , Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When sherbet is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

CREAMY LIME SHERBET (OR ORANGE IF YOU PREFER!)

Steps:

• In a large bowl, dissolve gelatin in water.
• Add sugar, limeade and salt; mix until sugar is dissolved.
• Add remaining ingredients; blend well.
• Freeze in an ice cream freezer according to manufacturer's directions.

RASPBERRY-LIME SHERBET 'WATERMELON'

Steps:

• Line a serving bowl with plastic wrap. Spoon lime sherbet into the bowl, smoothing it out to be 1/2 inch thick along the sides, making the watermelon rind. Place bowl in the freezer for 15 minutes.
• Meanwhile, stir the chocolate chips evenly into the raspberry sherbet. Scoop the raspberry sherbet into the lime sherbet shell, smoothing off and leveling the top. Return bowl to the freezer.
• To serve, invert the bowl onto a serving plate. Lift off bowl and remove plastic wrap. Freeze again for 1 hour if the sherbet is too soft. Slice pieces like a watermelon.

LIME SHERBET

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.

LIME SHERBET MOLDED SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in sherbet until well blended. Chill until syrupy. , Spoon whipped topping into a large bowl. Gradually beat in the gelatin mixture on low speed until well blended. Pour into a 12-cup mold coated with cooking spray. Refrigerate for 6-8 hours or until set.

LIME SHERBET

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.

LIME SHERBET MOLDED SALAD

Steps:

• In a large bowl. dissolve gelatin in boiling water. Stir in the sherbet until syrupy.
• Refrigerate until mixture is syrupy.
• Spoon whipped topping into large mixing bowl. Gradually beat in the gelatin mixture until well blended.
• Coat a 12 cup gelatin mold with cooking spray. Pour Gelatin into mold. Refrigerate until set about 6-8 hours.
• Unmold and fill center with washed and patted dry strawberries.

THAI - LIME & MANGO SHERBET

Steps:

• 1. In a small pan, gently heat the sugar, water and lime rind, until the sugar dissolves about 3 minutes.
• 2. Boil rapidly for 2 minutes, then remove from heat and strain into a bowl.
• 3. Let cool and add the coconut cream, set aside until needed.
• 4. Add the lime juice and chopped mango into a food processor and puree till it is smooth.
• 5. Add the cooled coconut cream mixture into the mango puree, making sure to mix well.
• 6. Pour into a large, freezer proof container and freeze for 1 hour, until slushy in texture.
• 7. Remove the container from the freezer and with an electric mixer break up the ice crystals.
• 8. Then put back in freezer for another hour, remove and again break up with the mixer making sure that the it is smooth.
• 9. Cover the container and place back in the freezer and leave until very firm, about 4 hours.
• 10. To serve, remove the sherbet from the freezer and let stand at room temperature for 15 minutes before serving.
• 11. This is wonderful on its own, but it is put over the top with the addition of fresh berries (strawberries/blueberries/raspberries) or your choice of exotic fruits.

LIME SHERBET MARGARITAS

Steps:

• 1. Put all ingredients in blender, and blend until frothy. Serve immediately.

BLACKBERRY LIME SHERBET

Steps:

• Bring sugar and 1-1/2 cups water to boiling in saucepan. Reduce heat; simmer 6 minutes. Let cool.
• Puree blackberries and blueberries in food processor (do not use blender). Strain through fine-mesh sieve into bowl, forcing through with rubber spatula; discard solids. Stir in lime juice.
• Stir into puree the sugar syrup, cream and salt. Pour into 13 x 9 x 2-inch baking pan. Freeze 2 hours. Spoon into processor. Pulse to break up; don't over process. Refreeze 2 hours. Pulse again in processor. Refreeze until firm. Garnish.