Lime Sherbet

I found a wonderful recipe on Pinterest for Refreshing Lime Sherbet, and per usual for me, I adjusted it for myself and my family and for our ice cream maker, and here is the result.

4-6 tsp lime zest*
1 1/2 C sugar
5-6 C milk
1 C fresh lime juice (prob 8 limes)
1/8+ t salt

Mix the ingredients together in a bowl until well blended, then pour into the ice cream freezer container. (Mine is bigger than the 4 quart maker for the original recipe, but I'm not sure how big, maybe 8. This recipe did not fill it to the "Fill" line.) Freeze to manufacturer's directions. Mmmm!

Notes - The original recipe called for added water, but I just used the whole milk I had on hand, instead of half and half. It works - it tastes great!

Make it dairy free by using almond or soy milk.

*The zest is just the outside green part of the rind, not including the white pith underneath, so as to avoid getting the bitter part of the lime. (In the case of a lemon, the yellow.)

Find the original recipe by clicking on here or on the picture.

Mom Howlett's Peanut Brittle

2 C sugar

1/2 C water

1 C white corn syrup

2 C raw peanuts

Measure & set aside:

1 T butter

1 t salt

2 t vanilla

2 level t baking soda

Mix together sugar, water and syrup. Bring to a boil in a heavy aluminum pan (pressure cooker great). Boil until it threads when dropped from a spoon, (abt. 265 degrees F). Add uncooked or raw peanuts. Let cook until syrup begins to turn light brown, (300 degrees F). Remove from the heat and quickly add butter, soda, salt & vanilla. (Don't accidently brush the syrup spoon on your fingers!) Stir and pour on a large buttered cookie sheet or marble slab. Spread thin and cool. When cooled well, crack with the back of a knife handle.

Enjoy!