King Arthur Lemon Sherbet Food
LEMON SHERBET
Creamy and vibrant Lemon Sherbet is a refreshing light treat. It's the cross between sorbet and ice cream, and it's easier to make than you think!
Provided by Jillian - a Food, Folks and Fun original!
Categories Dessert
Time 20m
Number Of Ingredients 4
Steps:
- In a medium bowl whisk together the milk, sweetened condensed milk, and lemon zest. Cover and chill in the refrigerator for at least 1 hour.
- Stir the lemon juice into the milk mixture. If the mixture curdles, then whisk it vigorously to make it smooth again.
- Pour the mixture into your ice cream machine and freeze according to the manufacturer's instructions.
- Serve immediately or transfer the sherbet to an airtight container and freeze until ready to serve.
Nutrition Facts : Calories 190 kcal, Carbohydrate 30 g, Protein 5 g, Fat 6 g, Cholesterol 21 mg, Sodium 83 mg, Sugar 30 g, ServingSize 1 serving
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.
KING ARTHUR LEMON SHERBET
This came in my flyer from King Arthur Flour and with summer right around the corner I can't wait to try this. They describe it as a light and lemony sherbet, with just a handful of ingredients. It calls for lemon powder which I've ordered but I'm sure it would be just as good with fresh lemon zest.
Provided by Bonnie G 2
Categories Frozen Desserts
Time 45m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine lemon juice powder and sugar in blender.
- Pulse 8 to 10 times to combine.
- Add cold lemon juice, milk and cornstarch to blender, and blend for 30 seconds to combine.
- If using a bowl instead of blender, whisk the lemon powder, sugar together thoroughly, when whisk in liquid ingredients and corn starch until completely combined.
- Pour cold mixture into ice cream machine and freeze according to manufactures directions.
Nutrition Facts : Calories 120.3, Fat 2.1, SaturatedFat 1.1, Cholesterol 6.1, Sodium 26.8, Carbohydrate 24.7, Fiber 0.1, Sugar 22.6, Protein 2
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.
LEMON SHERBET
Meyer lemons make a sublime sherbet, but any lemons will do. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Freezing time not included in the preparation time.
Provided by Molly53
Categories Frozen Desserts
Time 15m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Boil water and sugar together for five minutes.
- Add lemon juice; cool and freeze to a mush.
- Fold in stiffly beaten egg whites and continue freezing until ready to serve.
Nutrition Facts : Calories 200.2, Sodium 10.9, Carbohydrate 51.4, Fiber 0.1, Sugar 50.4, Protein 0.7
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