California Central Coast Recipes

Country Cousin Lime Freeze

At my family's "Country Cousin" seasonal restaurant on the shores of Lake Michigan, we made a large variety of old fashion soda fountain drinks. Beside the Orange Freeze, another particularly popular and memorable drink was the Lime Freeze. A freeze is like a milk shake, but rather than using ice cream and milk as a base, it is made with fruit sherbert and carbonated soda. On a hot day, in my mind at least, I think the freeze is both lighter and more refreshing than its milk based cousin.

Still to this day, people who remember the restaurant mention how much they loved those special sherbert freezes -and still think about them on hot days. Also, it is a great non-alcohol cocktail party drink for guests who are not drinking alcohol.

This recipe makes 1 large serving or two cocktail servings. ©2017, Country Cousin Lime Freeze
Preparation time: 10 minutes
Cooking time:
re-calculate ingredients for:


3 scoops Lime Sherbet
The juice from 1/2 Fresh Lime (you can also you 3/4 jigger RealLime Juice (bottled)
2/3 to 3/4 jigger of Simple syrup (NOT Karo syrup find this in places that stock bar ingredients.)
4 to 6 ounces Carbonated water (Substitute Club Soda)
1/4 to 1/3 cup crushed ice
Slice of a Lime
Sprig of mint
Maraschino cherry
1/8 cup Crushed ice

Freezes notes* If you're using a sweet sherbert in most cases you won't need the simple syrup, however, the Lime Freeze DOES needs some syrup. Adjust each to your personal taste.
At the Country Cousin right before adding the extra crushed ice on top we used a coarse stream of pressurized carbonated water to perk-up the volume a bit around the garnishes.(Mainly for looks.)

Preparation Directions.

1 Into a shake mixing cup or blender, add lime juice, simple syrup (if using), 1/2 cup crushed ice, and 3 scoops lime sherbet. Add approximately 5 ounces carbonated water.

2 Pulse the mixer and blend to disburse and distribute ingredients evenly, but still thick like a classic milk shake. Add a little extra carbonated water if the drink seems too thick.

3 Pour into a nice tall chilled glasses. Add a little extra crushed ice on side and top with an orange slice, sprig of mint and a cherry. Serve with a straw and a long-handled spoon.

Wine and Food Pairing and Serving Suggestions.

This dessert drink is especially welcome on a hot day or evening. It's especially good after a spicy or hot meal such as a summer barbecue.

A tip from Sue!

Use A Pasta Pot for Pasta

If you like pasta and are planning on having it often, I recommend getting a pasta pot.

After trying different sets, the best one Iíve found was the original, least expensive one. Itís a stainless steel pot with separate built-in pasta basket. It also comes with a vegetable steamer. Something like it is available on the Internet for about $40.00. and at several local supermarkets as low as $30.00.

You donít need to have a real heavy pan---otherwise youíre going to waste all your time heating the pan instead of getting it to boil quickly. Don't worry about hot spots since all youíre going to be doing with it is boiling water.