Key lime sherbet

For the key lime pie, we had only used about half of the lime juice as what we had gotten from the bag of limes.  What to do with the other half, we asked ourselves?  Once again, it was Joy of Cooking to the rescue with a lime sherbet recipe.

Our notes:

• Unbeknownst to me before the fact, this sherbet recipe called for gelatin as an agent to keep the finished product smooth.  Due to our previous almond pudding mishap we had a few envelopes of gelatin in the cupboard.  Much better results this time!
• The recipe called for 1 cup of sugar and we used somewhat less than a full cup; even so, my first impression upon tasting the finished product was one of overwhelming sweetness.  Probably reduce the sugar to 3/4 cup or even 2/3 cup next time.
• The sherbet had a better consistency after putting it into the freezer for a day than it did right from the ice cream maker.  I suppose it'd be the difference between soft serve and what I call 'real' ice cream.
• Our past experiences with our ice cream maker from the 1980s led us to believe that after churning and then storing the finished ice cream, you'd end up with a solid block of frozen product rather than something resembling a scoopable ice cream since the freezer wouldn't freeze it quickly enough.  That was not the case with this sherbet recipe, for which I credit the gelatin.  Surprisingly enough for our homemade ice cream (and related products), this was actually better not directly from the ice cream maker.

Soft serve sherbet.  Delicious, but it melted very quickly.

After one day's storage in the freezer.  Delicious, and it still has a smooth consistency.

Joy of Cooking (2006), p. 838