We’ve give the lime sherbet of your childhood a healthified makeover with this Coconut Lime Sherbet recipe! Healthy fats, naturally sweetened, and full of bright lime flavor. Our Beef Gelatin keeps it creamy without the need of eggs. It’s soft and delicious right out of your ice cream maker or can be frozen solid for your next sherbet float!
Coconut Lime Sherbet
14 oz. canned coconut milk
2 tbsp. fresh lime zest
1/3 c. honey
Pinch of sea salt
1 tbsp. Vital Proteins Beef Gelatin
1/2 c. fresh lime juice (from about 4-6 limes)
1 tbsp. vanilla extract
Add the coconut milk, lime zest, honey, and sea salt to a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Turn the heat off and cover for 5 minutes.
Strain out the lime zest. Add the Beef Gelatin and stir until dissolved. Add the lime juice and vanilla extract and whisk well.
Move it to the refrigerator for about 1 hour to cool slightly. Note: refrigerating too long will cause the mix to solidify due to the gelatin.
Prepare according to your ice cream maker’s instructions. The average home model should yield thick sherbet in about 15 minutes.
Enjoy immediately for a softer sherbet. Or freeze for 4-6 hours for a firmer texture (as shown here).