Creamy Citrus Sherbet Food
CREAMY LIME SHERBET
The lime flavor in this cool, creamy treat is perfect for hot summer days. The pastel color makes it so pretty whether served in a dish or a cone. -Mary Beth Dell Spiess, Industry, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 quarts.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve gelatin in water. Stir in the sugar, limeade and salt until sugar is dissolved. Add remaining ingredients. , Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When sherbet is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 177 calories, Fat 5g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 66mg sodium, Carbohydrate 29g carbohydrate (28g sugars, Fiber 0 fiber), Protein 4g protein.
LEMON SHERBET
Lemon juice provides the snappy flavor in this wonderful ice cream recipe from our Test Kitchen. The light, make-ahead treat looks splendid served in individual "boats" made from lemon halves.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, stir cream and sugar until sugar is dissolved. Stir in lemon juice and zest (mixture will thicken slightly). Cover and freeze until firm, about 8 hours or overnight. Remove from the freezer 10 minutes before serving. Spoon into lemon boats or dessert dishes.
Nutrition Facts : Calories 295 calories, Fat 12g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 61mg sodium, Carbohydrate 39g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.
LEMON SHERBET
The best lemon sherbet I've found--so very refreshing! I find that juice from Myer's lemons taste best.
Provided by DesStar
Categories Frozen Desserts
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients together.
- Pour into your ice cream maker bowl.
- Follow your ice cream maker's instructions.
ORANGE SHERBET ICE CREAM CAKE WITH SUGAR COOKIES AND LEMON WHIPPED CREAM FROSTING
This dessert is like an orange creamsicle in cake form, with a sugar cookie crust and a lemony whipped cream frosting.
Provided by Food Network Kitchen
Time 4h30m
Yield 8
Number Of Ingredients 10
Steps:
- Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
- Cover the bottom of the prepared pan with the sugar cookies. Spread the marshmallow creme on top of the cookies. Scoop the sherbet and frozen yogurt onto the marshmallow layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- Add the heavy cream, lemon curd, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
- Frost the top and sides of the cake with the lemon whipped cream frosting and sprinkle with the almonds. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or up to overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
CITRUS SHERBET
I have not tried this recipe. I got it from Diabetic Living Daily Recipe. Unflavored gelatin and buttermilk give this easy sherbet its smooth texture while helping to keep the fat and calories per serving low. The recipe calls for 1 envelope of unflavored gelatin.
Provided by internetnut
Categories Beverages
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine sugar and unflavored gelatin. Stir in 2 cups of the orange juice. Cook and stir until sugar and gelatin dissolve. Remove from heat. Stir in remaining 2 cups orange juice, the buttermilk, lime peel, and lime juice. (Mixture may appear curdled.) If desired, add food coloring to tint desired color.
- Transfer mixture to a 3-quart rectangular baking dish or freezer container. Cover; freeze for 4 to 5 hours or until almost firm. Break mixture into small chunks; transfer to a large chilled bowl. Beat with an electric mixer on medium speed about 2 minutes or until smooth but not melted. Return to dish or container. Cover and freeze about 4 hours more or until firm. (Or, transfer mixture to a 4- to 5-quart ice cream freezer; freeze according to manufacturer's directions. If desired, ripen [see tip, page ?].).
Nutrition Facts : Calories 226.2, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.6, Sodium 47, Carbohydrate 53.3, Fiber 0.4, Sugar 49.3, Protein 3.5
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