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Homemade Lime Sherbet

My luncheon guests are always impressed when I serve this smooth, refreshing dessert garnished with candied edible flowers. The sherbet's lime flavor is so pleasant!
  • Total Time
    Prep: 20 min. + freezing
  • Makes
    1-1/2 quarts


  • 2 cups whole milk
  • 1-1/4 cups sugar
  • 1/3 cup lime juice
  • 1-1/2 teaspoons grated lime zest
  • 2 to 3 drops green food coloring, optional
  • 1 carton (8 ounces) frozen whipped topping, thawed


  • 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.
Nutrition Facts
3/4 cup: 239 calories, 7g fat (6g saturated fat), 6mg cholesterol, 25mg sodium, 41g carbohydrate (38g sugars, 0 fiber), 2g protein.

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  • Breannaw
    Apr 30, 2013

    The only difference I made was whip up real whipping cream and omitted the food coloring. this was amazing!

  • kkeeler
    Apr 11, 2009

    How do you prepare the sugared, edible flower?? And what type of flowers can you use?