Lime Leaf Sherbet

Kaffir lime fruits which are natural herb to be ingredient in Thai food and to be healthcare, natural blurred background.
Copyright: taxiboat

Lime leaf sherbet has a pale green colour which can be increased with a drop of green colouring but don’t overdo it. It works with savoury as well as dessert dishes so try it with an aloo for example to add a shock of lime citrus punch.



  • 24 ounces/3 cups/625ml full-fat milk
  • 1 cup/200g sugar
  • 180ml lime juice
  • 20 makrut lime leaves
  • 3 teaspoons of grated lime rind
  • 1 drop of green colour (optional)


  1. Slowly heat the milk in a large saucepan. Be careful not to scold or overheat.
  2. Dissolve in the sugar until all the granules have disappeared.
  3. Place in a covered container in the refrigerator.
  4. Add the lime juice and the lime leaves. leave for tow hours in the fridge.
  5. Pass the milk mixture through a sieve to catch the lime leaves.
  6. Add the lime peel rind
  7. To an ice-cream maker, add the whole mixture and stir freeze to create the sherbet.
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