- 4 large limes
- 1 cup lime sherbet
- 1 cup vanilla ice cream
- Fresh mint, optional
- Cut limes in half lengthwise; scoop out pulp and save for another use. Fill each lime half with 2 tablespoons of sherbet and ice cream. Return to the freezer until serving. Garnish with mint if desired. Yield: 4 servings.
Originally published as Lime Sundaes in Country Woman May/June 2003, p39
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