Refreshing Lime Sherbet
When making this tasty sherbet recipe, be careful not to remove any of the white pith underneath when grating the rind, or your sherbet will taste bitter.
Recipe by Southern Living May 2005
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08/02/2012
This recipe is perfect the way it is, but I sometime substitute 1/2 of the half-and-half with plain fat-free yogurt and it is mmmmm good!
07/27/2010
This was good, and stands up to its billing as refreshing. Once frozen, it becomes a bit icy, so it is best enjoyed "soft serve" right out of the ice cream maker. Also, the zest gets caught on the dasher in the machine; I might try mixing it in at the end next time. I will try this again, but I will be making a few changes; definitely use full fat half & half (I mixed heavy cream and fat free h&h), add a couple of tablespoons of vodka to keep it soft in the freezer, add 1/4 cup extra sugar.
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