Self control has left the building.

Especially now that I know I can make friggen sherbet.

Have you ever had this idea in your mind and you just can’t seem to let it go?  Like, it just HAS to happen.  That was the story of my life this past week.

I had this crazy idea that I wanted to make some margarita floats.  Complete with some lime sherbet.  Except that no one makes lime sherbet anymore.  At least around here.  I’m not sure how many times I asked if a store had lime sherbet and they told me that they had rainbow.  Cool, thanks.

I think?

And I can’t even believe the amount of times I saw raspberry sherbet and orange sherbet.  The two additional flavors that make up rainbow sherbet.  But no lime.

Whyyyy do I want all the things that are so incredibly difficult to find?

Finally, after calling ten different groceries stores, because yes I was willing to drive the distance for this stuff, I decided to do a location search of the only two brands that still produce lime sherbet. And wouldn’t you know it, but about ten recipes popped up.

And for a second I was hesitant.  Because every time I want my homemade frozen yogurt to replicate what I get a Sweet Frog, it doesn’t.  Not even remotely.  So, I was uncertain that I could duplicate store-bought lime sherbet.  But, honestly? I had zero other options.

And oh my goshhhh.

If I’ve ever made something that tastes exactly like store bought, this would be it.  And even my dad, who practically has master taste buds and pretty much tells me my dupes taste NOTHING like the real thing, said this was “lime sherbet, alright”.

Score!

Lime Sherbet

• 1 c. granulated sugar
• 1 c. water
• 2/3 c. lime juice
• 1 tbsp. lime zest
• 2 c whole milk
• 2 drops green liquid food coloring

In a small sauce pan, heat the sugar and water over a medium heat until all the sugar has dissolved.  Remove the pan from the heat, and stir in the lime juice and zest.  Refrigerate lime syrup until thoroughly chilled.

Stir the milk and food coloring into the lime syrup.  Pour sherbet into ice cream maker and follow the manufacturers instructions to churn.

Store in an air-tight container in your freezer.  You’ll want to freeze the sherbet for at least an hour after churning to achieve a firmer texture.

 

 

 

 

 

For my entire life, I thought sherbet was spelled with two r’s like “sherbert”, until I met someone who pronounced it “sure-bit”.   Mind blown.