Note: Make sure the base of the ice cream maker is frozen overnight before making this recipe.

1. Place the lime juice, lime zest, sugar and ice in a blender and blend until sugar is dissolved. Stir in the whole milk and food coloring.
2. Pour the mixture into an ice cream maker and churn for 20 to 25 minutes, until the texture becomes frosty and creamy. Line a container with parchment paper and add the sherbet. Place it in the freezer and freeze for 2 hours to allow it to come to a scoopable texture. Store in a parchment lined sealed container for up to 1 week; allow to come to room temperature for about 10 minutes before scooping.