Homemade Raspberry and Lime Sherbet
Homemade raspberry and lime sherbet is a refreshing frozen dessert that includes real berries and zesty limes. This recipe gives you a flavorful combination that is sweet, tart, and creamy in each bite. Using an ice cream maker gives it that soft churned texture.
I know, I know! It’s the middle of winter, and I’m making a frozen treat. Let me tell you what led me here. I found raspberries on sale (even though the off-season), limes were on sale because it’s citrus season and my pregnancy cravings called for ice cream. So then I ended up making the base for this delicious raspberry and lime sherbet treat in the middle of the night.
Mise En Place
- Fresh Raspberries – rinsed and drained
- Two Small Limes – Zested and juiced
- Light Corn Syrup
- Whole Milk
- Pinch of Salt
How To Make the Sherbet
- Make your sherbet base by combining and warming the milk, corn syrup, sugar, salt, and lime zest.
- While the sherbet base cools, puree the raspberries in a blender and remove the seeds using a fine-mesh sieve.
- Whisk the raspberry puree and lime juice into the base and chill in the refrigerator overnight.
- Following your ice cream maker’s instructions, churn the raspberry mixture for about 15 minutes.
- Serve or transfer to an air-tight container and freeze.
Tips for making Raspberry & Lime Sherbet
Chill Your Ice Cream Bowl: Most Ice cream makers will call for you to freeze your bowl before churning. Be sure to check your maker’s instructions.
Don’t bring the base to a boil: When heating the sherbert base, you’ll just want to warm it enough for the sugar and corn syrup to dissolve.
Remove the raspberry seeds: The key to getting a smooth texture is taking the time to push the puree through a sieve. It will prevent you from having a gritty dessert.
All in All
I believe this is a flavorful dessert worthy of being made in ANY season. However, I will likely make this over and over during the summer months to keep cool. The freshness of the berries and creamy texture is satisfying. Plus, eating sherbet reminds me of my grandmother, who used to keep a tub of it in the freezer when I was a little girl.
Other desserts you’ll enjoy:
Raspberry and Lime Sherbet
- Ice Cream Maker
- Small pot
- Blender or food processor
- Air-tight Food Container
- 4 cups raspberries Fresh
- 2 limes zest and juice needed
- 2 cups whole milk
- 1 cup sugar
- 1/4 cup light corn syrup
- 1 pinch salt
Make Sherbet Base
- In a medium saucepan, whisk together milk, sugar, corn syrup, zest of two limes, and pinch of salt. Cook over medium heat until warm and sugar dissolves ( do not boil). Remove from heat and set aside to cool.
- Puree raspberries and remove seeds using a fine mesh sieve.
- Stir pureed raspberries and lime juice into the milk mixture.
- Pour sherbet base into an air-tight container and refrigerate 6-8 hours.
Churn Sherbet & Serve
- Assemble ice cream maker according to the manufacturer's instructions.
- Churn sherbet for at least 15 minutes or until it reaches your desired consistency.
- Serve immediately or freeze in an air-tight container