Fresh Lime Sherbet

1. 1

   The night before, place ice cream maker bowl in the freezer.

2. 2

   In the bowl of your food processor, combine lime zest, sugar and salt. Pulse 10-15 times, or until sugar is damp and fragrant. Combine lime juice and water in a large measuring cup, and with the food processor running, slowly add the juice/water mixture in a steady stream. Process for about 1 minute, or until the sugar has dissolved completely. Pour mixture through a fine-mesh strainer into a freezer-safe bowl to strain out the lime zest. Mix in vodka and cover the bowl with plastic wrap.

3. 3

   Place bowl in your freezer for 40 minutes, or until mixture is very cold (about 40u00b0F on an instant read thermometer). Don't let the mixture freeze in there!

4. 4

   Add heavy cream to a medium bowl and (by hand) whisk until soft peaks form, about 4 minutes. Remove juice mixture from the freezer and, whisking constantly, slowly pour juice mixture (down the edge of the bowl rather than in the center) into the cream in a steady stream. Immediately add mixture to ice cream maker and freeze according to the manufacturer's instructions. (Mine took about 15-20 minutes to reach soft-serve consistency.)

5. 5

   Transfer the sherbet to an airtight container and press a piece of plastic wrap directly against the surface. Freeze for at least 3 hours (or until firm) before serving. Makes about 1 quart.

6. 6

   Recipe adapted from Tracey's Culinary Adventures.

* Per serving · 4 servings · Values may vary.

No additional tips available.