Our Lime Ice Cream is really a Lime Sherbet. Sherbet is less tart than a sorbet and creamy from the addition of milk. We don’t use cream because that is too heavy. Replace the whole milk with a plant based milk of your choice to make this recipe dairy-free.
Orange Sherbet is the most common sherbet in America then lime and raspberry. There is even Rainbow Sherbet which combines all three flavours.
How to make Lime Ice Cream
To make Lime Ice Cream, make the syrup base and then mix with the milk of your choice and freeze. We used whole milk here but it is just as good with Oat, Almond or Soy Milk if you prefer dairy-free.
Serving Lime Ice Cream
Zesty & tart, Lime Sherbet goes extremely well with meringues and fresh raspberries or raspberry coulis.
We also use lime sherbet as a base for various summer drinks and desserts. We’ve paired it with Fentiman’s Ginger Beer for these floats and shooters.
Lime Ice Cream
Fresh limes are best for this recipe. Make the ice cream the day before or morning of your event.
CourseDessert & Bakery
250mlwhole milkor plant based milk of your choice for dairy free
In a medium sauce pan, add lime juice, lime zest, water and caster sugar.
Simmer until syrup consistency and the sugar is fully dissolved.
Set aside to cool.
Ice Cream Base
Once the syrup has cooled, stir in milk.
Chill the base mixture until you are ready to make the ice cream.
Make Ice Cream
Make the ice cream to the manufacturer's instructions of your ice cream maker.
If you don't want to use an ice cream maker, pour the base into a freezer safe container. Put in freezer. Stir every few hours until "soft set" then let freeze until hard.
A sorbet is usually fruity and tart and then there is ice cream made with heavy cream. Sherbet sort of sits in the middle – fruity, creamy and light. This orange sherbet is a refreshing summer treat. [READ MORE]