13 Reviews of Creamy Lime Sherbet (Or Orange if You Prefer!)

From: Bev

On Jun 10, 2006

This is sooooo much better than buying it in the store! I can't believe how easy this is to make! I used 2% milk in this recipe and I am sure it didn't change the consistancy or creaminess one bit. I can't wait to try this lime sherbet with my recipe for Orange Sherbert Refresher (Alcoholic) Orange Sherbet Refresher using this lime sherbet in place of the orange! Do I hear my name being called? Thanks so much for this sensational treat, JellyQueen!! — May 19, 2006 ~ I needed up add a little update to my review : ) I have now made this recipe using 12 oz of orange juice concentrate and orange jello replacing the lime. I also added a just a touch of red and yellow food coloring to give it a little more color. This makes the most sensational orange sherbet you ever tasted! Honestly, I don't think I will ever purchase sherbet again ~ Sensational!! Again, I thank you, JQ!!

From: rsarahl

On Jul 21, 2003

Suprisingly quick and easy! I did not use the green food coloring and the resulting sherbet was a pleasing pale green. Took about 40 minutes to set up to a soft consistency in our old ice cream maker. Not too sweet, not too tart... very well received after a BBQ'ed meal.

From: luvmybge

On Sep 2, 2005

It's hard to find lime sherbet in my area and it is one of my favorite flavors. I cut back on the sugar using only 1 cup and also added about 2 tablespoons of fresh lime juice. I had to make it in two batches since my Cuisinart only makes 1 1/2 quarts. Good recipe. Thanks Jellyqueen!

From: Lvs2Cook

On Sep 2, 2007

OMG! This is wonderful!!!! I made the orange version and I have no reason to go back to store bought sherbet. I used 2% milk and half a can of orange juice concentrate (I refroze the other half) and it worked great. After the ice cream machine was done working, I scooped it into to freezer containers and stuck in the freezer for several hours. The consistency is just great. In fact, I got brain freeze several times, LOL, from eating so fast. Thanks for posting this recipe ~ I KNOW I'll be using it over and over and over!

From: SusieQusie

On Jul 5, 2006

Loved it! I went a little astray of the recipe & used 12 ounces of frozen Cran-Raspberry juice & raspberry flavored Jello. Creamy describes it perfectly! Thanks for posting this recipe! It's one I will use often!

From: GaylaJ

On Jun 27, 2005

This will cool you down on a hot summer day! Delicious, and a nice refreshing change from ice cream. I did try to make it a tad healthier by using fat-free half-and-half and 2% milk, and it was still wonderful. Thanks for sharing the recipe!

From: Chef #769222

On Feb 19, 2008

It was great!! Eazy to make!!! I use soy milk in place of regular milk. tofutti cream cheese insteadof half and half. Will make it again and again

From: Whatscooking?

On Apr 16, 2009

I made this with orange juice and orange jello. Very nice. I used a little less sugar and the kids didn't think it was sweet enough. Will try with the limeade concentrate since that probably has sugar in it as the OJ did not.

From: LonghornMama

On Jul 10, 2009

Wonderful! Kids and adults both loved this lovely sherbet. I saw the recipe in TOH and have been meaning to make it ever since. Tried Bev's orange version and will try the lime version very soon since that's what first caught my eye. Used 1% milk and made in two batches in the Cuisinart freezer. Semi-sweet chocolate pieces would be wonderful stirred into the orange. Thanks for posting the recipe, and thanks Bev for the yummy variation! UPDATE: I finally tried the lime version and it was absolutely wonderful! Omitted the food coloring. I have both the orange and lime sherbets in my freezer right now. We love this recipe ANOTHER UPDATE: Tried lemon as well, using lemon jello and 12 oz. of frozen lemonade concentrate. We enjoyed this very much, too. Thanks so much! UPDATE: Gee, my review is going to be a mile long... The family requested grape sherbet and while it sounded pretty strange, I was willing to give it a try. Used 12 oz of 100% grape juice concentrate and grape jello, no food coloring. This version is sweet without the tartness of the citrus flavors we've tried, but the family gobbled it up. It's a pretty lilac color, something to keep in mind when looking for purple desserts (there can't be that many of them out there). Thanks for sharing!

From: Chef #779170

On Mar 28, 2008

Really terrific!!! Not too sweet and just enough tart. I also tried the orange version, which was excelloent and then, feeling adventuresome, made a lemon sherbet using frozen lemonade concentrate. Looking at the amount of sugar in the concentrate, I cut back 1/4 cup on the sugar and it came out just right. Looking forward to trying the raspberry sherbet suggested by one other reviewer. NOTE: In my Cuisinart 2 qt. freezer, using the factory recommended 30 minutes of freeze time, I get nearly five pints from each variation, so I've started running it in two batches, parking the extra in the freezer to keep it cold.