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Homemade Sherbet Recipes

Updated on December 29, 2016
Whitney05 profile image

Whitney loves baking, grilling, smoking and cooking just about anything anyway.


Frozen dessert are my favorite on the hot Summer days. Heck, I like frozen desserts in Spring, Fall, and Winter, but they're definitely best in the Summer.

I've always been fond of lime sherbet from the grocery store, but when I found out that you can make it at home, I was ecstatic, as I'm a big fan of homemade ice cream, especially peach.

I mean homemade desserts are just so much better, especially knowing that you put in the effort to make something so tasty. So, I thought that I would share some of my favorite sherbet recipes.

Below, you'll find lemon, lime, and peach sherbet.

Lime Sherbet


  • 1/4 cup plain nonfat yogurt
  • 1/4 cup nonfat cottage cheese
  • 1- 1/2 cup sugar
  • 3- 1/2 cup water
  • 1 teaspoon grated lime rind
  • 1/2 cup fresh lime juice
  • 1 drop green food coloring (optional0
  • Lime wedged (optional)
  • Edible flowers (optional)


Combine the yogurt and cottage cheese in an electric blender, cover and process until smooth. Set aside for later.

Combine the sugar, water, and the grated lime rind in a medium saucepan and bring to a boil. Cover, reduce heat, and simmer for about 10 minutes. Remove from heat and stir in the lime juice after 10 minutes. Let cool to room temperature.

Combine the yogurt mix and the lime mix in a bow and stir well. Stir in the green food coloring, if desired.

Pour the lime mixture into a freezer can of a 2- quart hand- turned or electric freezer and freeze according to manufacturer's instructions.

Let ripen for 1 hour. When you serve your lime sherbet, consider adding fresh lime wedges and edible flowers, which will add a special touch if serving a party.

Lemon Sherbet


  • 1 lemon
  • 1 cup sugar
  • 3 cups 2% low- fat milk
  • 1/2 cup fresh lemon juice
  • 1/2 cup water
  • 1/8 teaspoon salt


Using a vegetable peeler, carefully remove the rind from the lemon. Be careful not to remove any of the white pith underneath.

Position the knife blade in a food processor bowl, and add the find and sugar, process until the rind is minced. Spoon the sugar mixture into a bowl. Add milk and the remaining ingredients and stir well.

Pour the mixture into a freezer can of a 2- quart or a 1- gallon hand- turned or electric freezer and freeze according to the manufacturer's instructions.

Let ripen for at least an hour.

Peach Sherbet


  • 1- 8 ounce carton plain low- fat yogurt
  • 1/2 cup unsweetened orange juice
  • 1/3 cup honey
  • 2 cups peeled, sliced ripe peaches or 2 cups of frozen unsweetened peaches, partially thawed


Position the knife blade in the food processor bowl and add all of the ingredients. Process until the peaches are finely chopped. Pour the mix into an 8 inch square pan and freeze until almost firm.

Break the mix into large pieces and place in the processor bowl and process for several seconds or until fluffy.

Return the mix to the pan and freeze until firm.

Let stand at room temperature for about 10 minutes before serving.


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    • profile image

      nanny's kitchen 

      8 years ago

      When I was young, I remember my mother making homemade sherbet using a can of Hi-C fruit drink, Eagle brand milk and I don't know what else. Does anyone remember this and have the ingredients? It probably won't taste as good as I remember but I would like to try it for my granddaughter and her friends.

    • profile image


      8 years ago

      Actually Whitney, Simon is right too - English sherbet is fizzy, made with citric acid (powdered), icing sugar and bicarbonate of soda (I know this as I'm a Brit and have made this often) but the above recipes are also sherbet, just that the should be called American sherbet not just sherbet . For me I don't know why they are called sherbet but I guess it's because of what I associate with the word lol.

    • profile image

      Brenda Bickford 

      9 years ago

      have you ever heard of a receipe using crushed pineapple "2 med. cans" 2 cans of eagle brand milk, 2 liters of sprite, put in a ice cream freezer, if so my question is do you drain the pineapple first or use the juices?

    • Whitney05 profile imageAUTHOR


      9 years ago from Georgia

      Actually, these are SHERBET, not SORBET. Sherbet is more dairy based, using milk or yogurt in the ingredients, whereas sherbet is fruit based without milk, yogurt, or dairy.

    • profile image


      9 years ago

      of course you can make sherbet from icing. sherbet is not to be confused with SORBET, all the above recipes are SORBET recipes. Sherbet is fizzy powder you make with tartaric and citric acid, incing sugar and jelly crystals, NOT an iced dessert...

    • Whitney05 profile imageAUTHOR


      9 years ago from Georgia

      You cannot make sherbet from icing.

    • profile image


      9 years ago

      hi do you have the recipe to sherbet that is made out of iceing

      reply back asap

    • profile image

      Nisha shan 

      9 years ago

      The recipes is seem to be very simple and delicious.. Anyway, it was very useful tips ...

    • stephhicks68 profile image

      Stephanie Hicks 

      11 years ago from Bend, Oregon

      Way to churn one out (ha) good one by the way....


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