Lime Sherbet Recipe
Lime Sherbet Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Priced at a cool 20¢ a bowl, this frozen treat is just as refreshing when it's made with orange or raspberry gelatin. "My family especially enjoys it in the summer," relates Julie Bendenstein of Arcola, Indiana.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + freezing

Ingredients

  • 1 package (3 ounces) lime gelatin or flavor of your choice
  • 1 cup sugar
  • 1 cup boiling water
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons grated lemon peel
  • 4 cups cold milk

Directions

In a large bowl, dissolve gelatin and sugar in boiling water. Add lemon juice and peel. 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. Yield: 8 servings.
Originally published as Lime Sherbet in Quick Cooking May/June 2003, p22

Nutritional Facts

1 each: 211 calories, 4g fat (3g saturated fat), 17mg cholesterol, 84mg sodium, 40g carbohydrate (39g sugars, 0 fiber), 5g protein.

  • 1 package (3 ounces) lime gelatin or flavor of your choice
  • 1 cup sugar
  • 1 cup boiling water
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons grated lemon peel
  • 4 cups cold milk
  1. In a large bowl, dissolve gelatin and sugar in boiling water. Add lemon juice and peel. Whisk in milk. Pour into an ungreased 9-in. square pan. Cover and freeze for 2 hours.
  2. Transfer to a large bowl; beat for 2 minutes. Return to pan. Cover and freeze for 1 hour; stir.
  3. Freeze 1 hour longer or until firm. Let stand for 10 minutes before serving. Yield: 8 servings.
Originally published as Lime Sherbet in Quick Cooking May/June 2003, p22

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