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.

Sour Cream Sloppy Joes/Janes

This recipe came from a good list of camp ideas. Click here to go there. 

Kids and messy foods go together like summer and watermelon eating contests. Sloppy Joes drip a bit around the bun, but that's fun in camp on a hot summer day where a swim in the lake sluices off spilled food and sticky fingers.

1 lb hamburger

1/2 C chopped onions 

2 T oil

2 T flour 

5 T catsup

1 T mustard 

1/2 t garlic powder

1/4 t salt 

1/4 t pepper

1 C sour cream

In a skillet, heat oil and cook onions until soft. Add hamburger and brown. Reduce heat and mix in other ingredients, cover and simmer 15 minutes. Serve on hamburger buns.

Serves four adults, three children, two 12 year olds or one teenager. (Ha ha!)