Lime Sherbet is an easy dessert recipe that’s bursting with fresh lime flavor. It’s incredibly easy to make, and your family will ask for it all Summer long!
Some of our other favorite Summer desserts are pineapple sorbet, pineapple popsicles, coconut sorbet, watermelon sorbet, and strawberries and cream popsicles. Any of these are good choices to beat the Summer heat.
Lime Sherbet Recipe:
Summer is just around the corner. I don’t know about you, but I’m ready for warmer weather, lighter food, and brighter flavors. We love making lots of fresh salads, homemade ice cream recipes, pasta salads, and cooking with tons of fresh fruits and veggies. Basically, we pack them into as many meals as possible, dessert included. Not only are the recipes colorful, they are full of fresh, seasonal flavors, too.
This lime sherbet recipe is one of those recipes that’s not only packed with citrus flavor, you won’t believe how easy it is make. It only has 5 ingredients! Most of the time making lime sherbet is down time allowing it to freeze. After the sherbet goes in the freezer, you’re basically done!
Lime Sherbet Ingredients:
- Granulated Sugar: Nothing fancy here. Plain granulated sugar sweetens up this sherbet recipe nicely.
- Lime Juice: Freshly squeezed lime juice adds a wonderfully tart flavor that balances perfectly with the sugar.
- Lime Zest: Freshly grated lime zest adds a concentrated punch of lime flavor to this sherbet recipe.
- Heavy Cream: Makes this dessert rich and extra creamy due to the high fat content.
- Whole Milk: Adds a slight sweetness and gives the sherbet enough liquid to freeze properly.
How to Make the Best Lime Sherbet:
- Place the sugar, lime juice, and lime zest in a large bowl.
- Whisk to combine until the sugar is mostly dissolved.
- Add the heavy cream and milk. It will begin to thicken a bit, but no worries. This is the natural reaction when citrus mixes with dairy. Whisk well to combine.
- Transfer the mixture to a prepared ice cream maker, and churn per manufacturer directions. Mine took about 20 to 25 minutes to firm up.
- Scoop the sherbet into a freezer-safe container, cover tightly with plastic wrap and aluminum foil, and place in the freezer overnight.
Tips and Substitutions for Lime Sherbet:
This recipe uses pantry staples and common ingredients. However, on occasion, you may need to make a substitution. Here are our best recommendations and tips for the optimum outcome.
- Granulated Sugar: This is best sugar to use, because it dissolves easily and provides just the right amount of sweetness. In a pinch, cane sugar can be used, but the amount may need to be adjusted. In our experience, cane sugar tends to be a tad bit sweeter than granulated. We have not tried this recipe with artificial sweeteners (Stevia, Swerve, Erythritol, etc.), and cannot say how those will work.
- Lime Juice: Fresh is the only way to go! We do not recommend using bottled lime juice or lime juice concentrate. The flavor just doesn’t compare. Depending on the limes, you’ll need roughly 3 pounds (give or take) to get 1 cup of lime juice.
- Heavy Cream: If you don’t have heavy cream, swap it out with equal parts whole milk or half and half.
- Whole Milk: Our recommendation is to use whole milk, not 2%, low-fat, or fat-free milk. This recipe needs high fat content to be rich and creamy.
- Salt: I didn’t list salt in the ingredients, but adding a pinch of salt will really enhance the sweetness in the sherbet and make the lime flavor pop. Try adding a tasting salt or flaked sea salt at the end for a true salty sweet flavor.
- Metal Pan: I use a metal loaf pan in all of my ice cream, sorbet, and sherbet recipes. It’s great for freezing ice cream quickly, easy for scooping, and makes for an easy cleanup. The downside is the metal can interact with citrus flavor and give them a slight metallic taste. Just something to consider if someone in your household has sensitive tastes. Try another type of non-metal, freezer-safe container.
- Refrigeration: We do not recommend refrigeration for obvious reasons. Lime sherbet will melt quickly in the fridge.
- Freezer: Lime sherbet lasts in freezer for about 2 to 3 months when properly stored.
Other dessert recipes you may enjoy:
Lime SherbetPrint Pin SaveSaved!
I earn a commission from Amazon and Instacart from qualifying purchases.
- 1 cup granulated sugar
- 1 cup lime juice freshly squeezed
- 2 tablespoons lime zest
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- This recipe requires an ice cream maker. Please prepare the ice cream maker ahead of time according to the manufacturer directions.
- In a large bowl, whisk together the sugar, lime juice, and lime zest until the sugar is mostly dissolved.1 cup granulated sugar1 cup lime juice2 tablespoons lime zest
- Add the heavy cream and milk. Continue to whisk until well combined.1 ½ cups heavy cream1 ½ cups whole milk
- Transfer the mixture to the prepared ice cream machine, and churn according to the manufacturer directions. Ours takes about 20 to 30 minutes. Scoop the sherbet into a freezer-safe container, cover with plastic wrap, then cover with aluminum foil.
- Freeze for at least 8 hours or overnight. Allow the sherbet to sit at room temperature for about 10 minutes before serving.