Creamy Lime Sherbet
PREP: 20 min. + freezing
My luncheon guests are always impressed when I serve this smooth, refreshing dessert with a garnish of Candied edible flowers. The sherbet’s lime flavor is so pleasant!
2 cups milk
1-1/4 cups sugar
1/3 cup lime juice
1-1/2 teaspoons grated lime peel
2 to 3 drops green food coloring, optional
1 carton (8 ounces) frozen whipped topping, thawed
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, peel 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.
Yield: 1-1/2 quarts.
From: Betsy Hedeman
Timonium, Maryland
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