SANDRA'S HOMEMADE LIME SHERBET (No-cook--Eggless--Lactose Free)

I've created this recipe for many of  my friends,
a lot of whom are lactose intolerant,
even so, those who do not suffer from this are still able to enjoy
this incredible dessert just the same... 

Yields: (1 qt)

Prep: 10 Mins.

Ice Cream Maker - Churning: 30 Mins.

Pre-prep:

Chill paddle and ice cream maker in freezer

for a minimum of 2 days (24 hours) beforehand

~~~

I simply store my clean maker with its paddle in my freezer at all times,

this way it's ready to use when the whim hits me for frozen delectable desserts...

-- Special Equipment:

            Kitchen Aid (which I use), or another type of ice cream maker (see note above)

            Plastic quart container with lid

INGREDIENTS:

2 medium-size limes; zest, plus their juice

1/2 cup granulated sugar

2 cups 2% lactose free milk

METHOD:

In a 4-cup glass measure, add the lime zest and juice and whisk until sugar has fully dissolved (about 3-5 minutes).  Gently whisk in the milk.

Place your fully frozen (important) ice cream maker with paddle insert onto kitchen aid mixer, including its specified attachment.

Pour in the sherbet mixture into the ice cream maker, and lock stand mixer into place. Set at #2 (stir) and let it churn for 30 minutes. You will notice that the sherbet will increase by volume (almost double) as the churning takes place.

Scrape and remove paddle, then spoon sherbet into a quart container, (placing plastic wrap directly on the surface of exposed sorbet to minimize the formation of ice crystals and prevent loss of texture); place lid on container, then freeze for a minimum of 4 hours or up to 6 hours before serving. ~ Enjoy!

The sherbet will store in the freezer for up to 1 month.