Jun 162016

Summer has started. Here is a refreshing dessert. This is a great recipe to make with children.

1 cup granulated Sugar

1 cup Water

2/3 cup Lime Juice

1 tablespoon Lime Zest

2 cups Whole Milk, cold

2 drops Green Food Coloring (optional)

Heat the granulated sugar and water in a small saucepan, stirring frequently, until the sugar has completely dissolved Remove the pan from the heat and stir in the lime juice and zest. Refrigerate the mixture until it is completely chilled. Stir in the milk and food coloring into the lime juice. Churn the sherbet according to the directions for your ice cream freezer. Store the lime sherbet in an air-tight plastic container in your freezer. Allowing it to set for at least an hour before freezing will give you a firm texture than if you serve it right out of the ice cream mixer.



I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.