Ziploc Creamy Lime Sherbet Recipe

Ziploc Creamy Lime Sherbet Recipe
Ziploc Creamy Lime Sherbet Recipe photo by Taste of Home
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Ziploc Creamy Lime Sherbet Recipe

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Publisher Photo
The lime flavor in this cool, creamy treat is perfect for hot summer days. The pastel color makes it so pretty whether served in a dish or a cone.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Process: 20 min./batch + freezing
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Process: 20 min./batch + freezing

Ingredients

  • 1 package (3 ounces) lime gelatin
  • 1 cup boiling water
  • 1-1/4 cups sugar
  • 1 can (6 ounces) frozen limeade concentrate, thawed
  • Dash salt
  • 4 cups milk
  • 2 cups half-and-half cream
  • 8 drops green food coloring, optional

Directions

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 ice cream is frozen, transfer to a Ziploc® Brand Container with Snap ‘n Seal® Lid; freeze for 2-4 hours before serving. Yield: about 2 quarts.
Originally published as Creamy Lime Sherbet in Taste of Home Cooking School Collection Spring 2010, p61

  • 1 package (3 ounces) lime gelatin
  • 1 cup boiling water
  • 1-1/4 cups sugar
  • 1 can (6 ounces) frozen limeade concentrate, thawed
  • Dash salt
  • 4 cups milk
  • 2 cups half-and-half cream
  • 8 drops green food coloring, optional
  1. In a large bowl, dissolve gelatin in water. Stir in the sugar, limeade and salt until sugar is dissolved. Add remaining ingredients.
  2. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a Ziploc® Brand Container with Snap ‘n Seal® Lid; freeze for 2-4 hours before serving. Yield: about 2 quarts.
Originally published as Creamy Lime Sherbet in Taste of Home Cooking School Collection Spring 2010, p61

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