Super Simple "Tin Can" Lime Sherbet

There is probably a recipe for this out there somewhere, but I just made this up the other day to get rid of a 'can' of limeade floating around in the freezer. (Leftover from the old "Tin Can" margarita recipe). The name for the margarita recipe, I'm sure, originated from back in the day when frozen lemonade and limeade actually came in metal cans.

"Tin Can" Lime Sherbet

The easiest Lime Sherbet you will ever make. It's light and refreshing.

1 12-ounce can frozen Limeade (Minutemaid, for example)

3 cups MILK, nonfat, 1%, 2% or whole
1/4 cup buttermilk (or 1/4 cup milk mixed with 1/4 teaspoon lemon or lime juice)
1/4 teaspoon Lemon extract
1/4 to 1/2 teaspoon vanilla extract (it needs this to cut the strong acid flavor)

I recommend, but it's optional: 1 drop green food coloring , ½ drop yellow food coloring (increase to 2 drops green & 1 drop yellow if you want a more pronounced green color.)

Place limeade in a medium size bowl, whisk or stir to blend syrup with ice crystals, stir in milk, buttermilk, lemon extract and vanilla extract. Add food coloring if desired.

Pour into the cylinder of an ice cream freezer and freeze according the manufacturer’s directions. After it freezes place in freezer container and cover, place in freezer to firm up.

Remove from the freezer 10 minutes or so before serving so it’s easier to scoop.

How easy is THAT?!
Makes a wonderful lime-float with any kind of citrus carbonated beverage, such as either 7-up or Mountain Dew, etc.

A welcome treat to share with a friend on a long, hot summer day.