Lime Sherbet

Lime Sherbet on Whisk Together

HAPPY NATIONAL ICE CREAM DAY!!!!!!!!!!!!!!!!!!!!

Funny story.  I made this sherbet for my kids and they couldn’t understand why it wasn’t green.  I asked, what do you mean?  They said, why isn’t it green like the stuff at the store.  Well, this is what ice cream looks like before the manufacturers add artificial food coloring.  And it tastes glorious.  Same with mint ice cream.  My mint ice cream is always white and that’s how you can usually tell if the companies add something to it – mint or lime that is green in foods are almost always colored artificially.

**Book Update**  I’ve been working on “The Apple Experience” – another book by Carmine Gallo.  It is really interesting to see customer service broken down and how great Apple has elevated the experience.  Though, it is interesting too that some people would rather pay a little more and get great customer service and some people would rather save money and get poor customer service.  How do we differentiate?  How should we as consumers award companies with our hard earned dollars?  And, should it be done because of customer service or because of lower prices?  Not that Apple always has great service and that other companies always have bad service – but generally we all know those companies with poor customer service reputations or experiences that are still in business.  Just random thoughts I had.

Lime Sherbet_3 on Whisk Together

**Recipe Update**  Three ingredients to super awesome sherbet!!  Or sherbert.  Eh, tomato tomato.  Wait, that doesn’t work as well when reading this.  Anyway, this is the easiest recipe ever except for vanilla ice cream.  The kids wanted to make “Yoda Soda” which is also very tasty and uses lime sherbet.  The sherbet has a great balance of tart and sweet.   Texture is creamy and smooth.  If you don’t have an ice cream machine, there are other methods online to make ice cream.  If you want an ice cream machine, I have used the Cuisinart Ice Cream  Maker for over 5 years and had 100% great results with it.

Many ice cream recipes require putting the mix into the fridge before freezing it.  I didn’t do that here and the sherbet turned out great.  I’m not 100% sure I would recommend combining dairy and an acid (lime juice in this case) ahead of time.  Normally, lemon juice curdles my milk for my buttermilk substitute and afraid that something similar might happen here.  So, get your churners, churning and let’s make some sherbet!

Lime Sherbet Ingredients on Whisk Together

I normally do not buy everything organic.  I purchased organic limes in this case because they were pretty cheap at Trader Joe’s and since the family is consuming the rind which is what is sprayed in the fields, I thought I would go with organic on this one.

Lime Sherbet


  • 1 tablespoon lime zest (1-2 limes)
  • 1/2 cup lime juice (about 4 limes)
  • 1/2 cup sugar
  • 2 cups half and half


  1. Whisk Together all the ingredients.
  2. Add to your ice cream maker and follow the instructions. With mine, I turn on the machine and slowly pour the mixture into the maker. This mixture took only 20-25 minutes to churn. Eat immediately, or store in an airtight container in the freezer.

Lime Sherbet

1 Tb.  lime zest (1-2 limes)
1/2 cup lime juice
1/2 cup sugar
2 cups half and half

Whisk Together all the ingredients.
Add to your ice cream maker and follow the instructions. With mine, I turn on the machine and slowly pour the mixture into the maker. This mixture took only 20-25 minutes to churn. Eat immediately, or store in an airtight container in the freezer.

Recipe adapted from She Wears Many Hats

Margarita Cupcakes!

Margarita Cupcakes_3 on Whisk Together

Soooooo…. I really wanted to publish this recipe before Cinco de Mayo.  Then, I had it in my crazy head that I could be in a show called “Oklahoma!” by Rodgers and Hammerstein which included 9 runnings of the show last week!  Plus chair our non-profit organization’s meeting on Saturday morning before a show at 2 and 6pm.  Plus, get my homework done for Positive Psychology.  The two kids are still alive though – no worries.

So, instead I will post it now and you can still make them because they are still a great summery treat with the citrus flavor.

PLUS   – get this – the topping is NOT Cool Whip.  Nope.  No polysorbate 60 or hydrogenated oils.  I know.  We’re all crying inside, too.  This recipe includes a stabilized whipped cream topping that you could use anywhere that you use Cool Whip.  It rocks: it’s easy, it needs just a handful of ingredients, and it tastes divine.  If you don’t care for lime flavored things, at least read and try the topping.

Margarita Cupcakes_1 on Whisk Together

Margarita Cupcakes
serves 24

1 box of white cake mix
10 oz. NON- alcoholic frozen Bacardi margarita mix (or 1 and 1/4 cups of any margarita mix), liquid or thawed
2 Tb. lime zest
ingredients for cake per box (usually 3 eggs or egg whites and a little oil)

1.  Make the white cake per the directions on the box EXCEPT add the 10 oz. (1 and 1/4 cups) of margarita mix instead of the water.
2.  Cool cupcakes.

Stabilized Whipped Cream
enough to top 24 cupcakes

1 tsp. unflavored gelatin (I use Knox)
2 Tb. cold water
2 cups heavy cream
1 tsp. vanilla (or any flavor you want, I added some lime zest.  Lime powder would have been great for the cupcakes)
1/4-1/2 cup powdered sugar

1.  Sprinkle the gelatin on top of the cold water in a microwave safe dish or small pot.  Let sit for 5 minutes.
2.  Warm up the gelatin on low until dissolved.  Use low/medium setting on stovetop or 50% power for the microwave.
3.  Once dissolved, allow to cool to room temperature.  This part is a little tricky… if it sits a long time it will gel.  That’s okay.  Just heat it up a tiny bit.  No worries.
4.  Beat the heavy cream in a mixer on high.  Do this 1-2 minutes, or until you see streaks in the cream.
5.  Drizzle in the gelatin and vanilla.  Mix in.
6.  Add the powdered sugar.  Mix this on high as well to MEDIUM peaks!!
Voila!  You have your own stabilized whipped cream.  I put it in my pastry bag with my 1M Wilton tip to make the cupcake swirls.  It holds the shape rather well.  I cannot tell you for how long the stabilized whipped cream will hold…. the cupcakes and cakes I have made with it are consumed within 24 hours.  

Whipped Cream Recipe from King Arthur Flour’s “Whole Grain Baking”

Margarita Cupcakes_2 on Whisk Together

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