As I discussed in our last post, we are doing Grinch Floats for Christmas Eve. That required a lime sherbet and lemon-lime soda. I couldn’t find any sherbets on the market that were available locally and dairy-free. So I had to make my own.
If you have an ice cream maker and a blender, it’s a very quick and easy recipe. You can make it ahead and store the sherbet in the freezer for up to two weeks. That frees up your time so you don’t have to worry about it on Christmas Eve. I set the sherbet out about twenty minutes before we’re scheduled to eat, to allow it to soften enough to scoop.
I use a Cuisinart Ice Cream maker. This is by far my favorite ice cream maker after going through many brands. You must freeze the tub for at least 24 hours before you make the ice cream. I place my tub into my deep freezer several days in advance so it’s ready when I need it. During the summer, the tub has a permanent spot in the freezer so we can make ice cream anytime we want.
I recommend you read the ingredient lists on your frozen limeade concentrate. The ones at the big box stores that I could find all contained high fructose corn syrup. We avoid that ingredient as it gives some family members bladder irritation and urgency. Not a fun way to spend a holiday.
Old Orchard is one brand that is free of high fructose corn syrup that I was able to find. It is made with sugar and stevia, and is available in many stores nationwide.
To make Grinch Floats, you need to use a lemon-lime soda with the sherbet. One option is Sierra Mist, as it is high fructose corn syrup free. While it does have a preservative in it we avoid as a general rule (sodium benzoate), it is the only lemon-lime soft drink I know of that is made with sugar and is available nationwide, as it is part of the Pepsi brand. Another option would be Zevia, but I know it is not easily available in all markets and it costs more. It is sweetened with only stevia.
Scoop the sherbet into a glass, pour the soft drink over the top and you have Grinch Floats!
Dairy-Free Lime Sherbet
2 cups almond milk or your preferred dairy-free milk
12 oz. lime juice concentrate (sometimes labeled limeade frozen concentrate), partially thawed
2 tsp vanilla extract
1/2 cup sugar
Zest of one lime
Combine all ingredients in a blender and blend until smooth. Transfer to a quart mason jar, cap tightly and place in the refrigerator until well chilled, at least 2 hours.
Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions or until it reaches a soft-serve consistency.
Transfer sherbet to an airtight two-quart container, cover the surface with plastic wrap and seal. Freeze overnight or up to two weeks before use.
When ready to use, allow to sit on the counter for 20 minutes before scooping.
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