Salted Lime Sherbet { Margarita Ice Cream }

Author: Dini from The Flavor Bender
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  • cup lime juice I used small limes, so I had to use A LOT
  • 4 tsp grated lime zest
  • 3 oz sugar
  • ½ tsp kosher salt
  • ¾ cup of whole milk or half and half
  • Additional 1 cup of whole milk chilled
  • 1 cup of cream chilled or substitute with half and half
  • 3 - 4 tbsp Silver tequila optional - and will result in a softer sherbet


  • Place ¾ cup of whole milk, salt and sugar in a saucepan. Heat until the sugar has melted. Add the grated lime zest and lime juice and mix to combine. The milk will curdle - this is normal.
  • Add the rest of the chilled milk, cream and tequila (if using) and mix well to combine. Transfer to the freezer or fridge to chill.
  • Add the chilled mix to your ice cream maker and churn according to the manufacturer's instructions.
  • Transfer to a container and let it harden in the freezer for a few hours.
  • Let it soften a little before scooping the ice cream (or use a warm scoop to make it easier).
  • Zest extra lime on top before serving (optional).

No Ice Cream Churner? No problem!

  • Place the milk mixture in a large flat freezer proof dish. Every few hours, break the hardened milk base with a fork and mix it in with the rest.
  • Repeat this every few hours (changing to a whisk or hand mix as the mixture hardens more), until the mix is icy and smooth. Let it harden for a few hours.