Lime Yogurt Sherbet Recipes

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CREAMY LIME SHERBET (OR ORANGE IF YOU PREFER!)



Creamy Lime Sherbet (Or Orange if You Prefer!) image

This sherbet is so easy to make and is always a hit. I got the recipe out of Taste of Home. I always take this recipe when going to an ice cream party. It give everyone a choice that they weren't expecting. The cook time is actually freezer time and will vary according to the type freezer you use. See Bev's review to get the instructions on using orange juice and orange jello for orange sherbet!

Provided by Jellyqueen

Categories     Frozen Desserts

Time 35m

Yield 2 quarts

Number Of Ingredients 8

1 (3 ounce) package lime gelatin
1 cup boiling water
1 1/4 cups sugar
1 (6 ounce) can frozen limeade concentrate, thawed
1 dash salt
1 quart milk
1 pint half-and-half cream
8 drops green food coloring (optional)

Steps:

  • In a large bowl, dissolve gelatin in water.
  • Add sugar, limeade and salt; mix until sugar is dissolved.
  • Add remaining ingredients; blend well.
  • Freeze in an ice cream freezer according to manufacturer's directions.

LIME-YOGURT SHERBET



Lime-Yogurt Sherbet image

Categories     Milk/Cream     Ice Cream Machine     Citrus     Dairy     Dessert     Yogurt     Frozen Dessert     Lime     Summer     Gourmet

Yield Makes about 1 1/2 quarts

Number Of Ingredients 10

2 teaspoons cornstarch
1 1/4 cups sugar
1 1/2 cups whole milk
1 large egg yolk
1/2 teaspoon finely grated fresh lime zest
1/2 cup fresh lime juice
2 cups plain whole-milk yogurt
Waffle Cups for serving, optional
Special Equipment
an ice-cream maker

Steps:

  • Whisk together cornstarch and 1 cup sugar in a 1 1/2- to 2-quart heavy saucepan, then slowly whisk in milk. Bring to a boil over moderate heat, whisking, then simmer, whisking occasionally, 2 minutes.
  • Whisk together yolk and remaining 1/4 cup sugar in a bowl and add hot milk in a slow stream, whisking constantly. Transfer to saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until slightly thicker and a thermometer registers 170°F. (Do not let boil.) Pour custard into a clean bowl. Whisk in zest, juice, and yogurt. Chill until cold.
  • Freeze custard in ice-cream maker. Transfer to an airtight container and put in freezer to harden.
  • Serve in waffle cups if desired.

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  • Start by zesting the limes, set aside. Now juice the limes, orange, and lemons. Strain, and measure out 1 1/3 cups of fresh juice (combine 3/4 cup fresh lime juice, 1/4 cup fresh orange juice, and 1/3 cup fresh lemon juice) and refrigerate.
  • Make a simple syrup by combining the sugar and water in a small saucepan over medium heat. Stir and cook until the sugar has dissolved, remove from heat, and when cool enough to handle, transfer to a jar and refrigerate until cool.
  • Combine the citrus juice, simple syrup, and yogurt in a medium bowl. Mix, using a hand blender, until smooth.
  • Freeze using manufacturer’s instructions in an ice-cream maker, adding the salt and lime zest when the sherbet is the consistency of thick frosting. Serve or transfer to a freezer immediately.


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