Lime Yogurt Sherbet Recipes

LIME SHERBET PUNCH

Steps:

• Scoop lime sherbet into a punch bowl; pour in ginger ale and pineapple juice. Stir well.
• Stir in maraschino cherries and float lemon and lime slices in the punch.

LIME SHERBET

Steps:

• In a large bowl, dissolve gelatin and sugar in boiling water. Add lemon juice and zest. 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.

HOMEMADE LIME SHERBET

Steps:

• 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.

LEMON YOGURT SHERBET

Steps:

• Combine ingredients. Chill 30 minutes then turn in an ice cream freezer.

LIME-YOGURT SHERBET

Steps:

• Whisk together cornstarch and 1 cup sugar in a 1 1/2- to 2-quart heavy saucepan, then slowly whisk in milk. Bring to a boil over moderate heat, whisking, then simmer, whisking occasionally, 2 minutes.
• Whisk together yolk and remaining 1/4 cup sugar in a bowl and add hot milk in a slow stream, whisking constantly. Transfer to saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until slightly thicker and a thermometer registers 170°F. (Do not let boil.) Pour custard into a clean bowl. Whisk in zest, juice, and yogurt. Chill until cold.
• Freeze custard in ice-cream maker. Transfer to an airtight container and put in freezer to harden.
• Serve in waffle cups if desired.

YOGURT-LIME SORBET

Steps:

• Whisk 2 cups plain whole-milk yogurt, 1 1/2 cups simple syrup, 1 teaspoon finely grated lime zest, 3 tablespoons fresh lime juice, and 1/2 cup water in a medium bowl; scrape in seeds from 1/2 vanilla bean. Process in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; cover and freeze until firm, at least 2 hours.

CREAMY LIME SHERBET (OR ORANGE IF YOU PREFER!)

Steps:

• In a large bowl, dissolve gelatin in water.
• Add sugar, limeade and salt; mix until sugar is dissolved.
• Add remaining ingredients; blend well.
• Freeze in an ice cream freezer according to manufacturer's directions.

LIME SHERBET

Steps:

• In a small heavy saucepan dissolve the sugar in 2 1/2 cups water, without stirring, over medium heat. When the sugar is dissolved, boil for 5-6 minutes. remove from the heat and let cool.
• Combine the cooled sugar syrup and lime rind and juice in a measuring cup or bowl. Stir well. Taste and adjust the flavor by adding lemon juice (for tartness) or confectioners sugar ( for sweetness). Do not over sweeten.
• Freeze the mixture in a n ice cream maker, following maufaturer's instructions.
• If you do not have an ince cream maker, pour the mixture into a metal or plastic freezer container and freeze until softly set, about 3 hours.
• Remove from the container and chop coarsely into 3 inch pieces. Place in a food processor and process until smooth. Return to the freezer conatiner and freeze again until ser. repeat this freezing and chopping process 2 or 3 times, until a smooth consistency is obtained,.
• Serve in scoops.