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Recipe Detail Page
Lemon-Lime Sherbet
Summer 2017
It’s time to get that ice-cream machine out of the cupboard. This sherbet is so refreshing— even better than an ice-cold glass of fresh lemonade.
Makes 4 cups (1 L)
¾ cup (175 mL) sugar
¾ cup (175 mL) water
Zest of 1 lemon and 2 limes
½ cup (125 mL) fresh lemon juice
½ cup (125 mL) fresh lime juice
¾ cup (175 mL) whole milk
1. Combine the sugar and water in a small saucepan and bring to a boil. Remove from heat and cool to room temperature.
2. Add the lemon and lime zests to the syrup.
3. Whisk in the lemon and lime juices along with the milk. Refrigerate the mixture for 2 hours or overnight.
4. Strain the mixture then freeze in an icecream maker according to the manufacturer’s instructions.
Makes 4 cups (1 L)
