Cuisine, July 1984
3 hours — 3 cups | |||||||||||
Ingredients
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InstructionsStir lime juice and sugar in medium bowl until sugar is dissolved. Stir in milk all at once; milk will curdle slightly. Freeze mixture in ice cream maker according to manufacturer's directions. Remove to freezer container; store tightly covered, in freezer until sherbet is firm and flavors have ripened, at least 3 hours but no longer than 2 days. Let stand at room temperature 10 minutes before serving. |