Fresh Lime Sherbet

7 comments

Appears in Cook's Illustrated May/June 2004

Unlike ice cream, store-bought sherbet is usually third-rate. If you want a really good fruit sherbet, do you have to make it yourself? Yes.

SERVES4 to 6 (Makes about 1 quart)

TIME45 minutes, plus 3½ hours freezing

WHY THIS RECIPE WORKS

The perfect sherbet recipe is a cross between sorbet and ice cream, containing fruit, sugar, and dairy but no egg yolks. We found no need for extra ingredients such as egg whites, gelatin, and corn syrup in our sherbet recipe. For bright fl...

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