LEMON-MINT SORBET
Try making some mint and lemon balm sorbet. Its good and refreshing, especially on a hot summer day.
Provided by Michael Bach
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 8h15m
Yield 6
Number Of Ingredients 6
Steps:
- Bring the sugar, water, mint, and lemon balm to a simmer in a saucepan over medium heat. Stir until the sugar has dissolved. Strain into a heatproof container. Stir in the muscat wine. Refrigerate until cold, about 4 hours.
- Stir in the lemon juice; pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 327.4 calories, Carbohydrate 73 g, Protein 0.2 g, Sodium 6.3 mg, Sugar 70 g
LEMON SORBET
A simple and refreshing lemon sorbet with just 4 ingredients, serve as a light dessert or in between courses at a dinner party
Provided by Miriam Nice
Categories Dessert, Treat
Time 20m
Number Of Ingredients 5
Steps:
- Heat 250ml water, the sugar and the lemon peel in a small pan until the sugar has dissolved then bring the mixture to the boil. Cook for 3 mins then turn off the heat and leave to cool. Pick out the lemon peel and discard. Measure out 100ml of lemon juice and add to the sugar mixture along with the vodka if using.
- Pour into a freezer box and freeze for 1hr 30 mins then mix up with a whisk to break up and incorporate the ice crystals (which will be starting to form at the edges) before returning to the freezer.
- Keep mixing the sorbet once an hour for 4 hours to break up the ice crystals. Stop mixing when firm but still scoopable then store in the freezer for up to 1 month. Serve scoops of sorbet decorated with a few curls of lemon zest.
Nutrition Facts : Calories 179 calories, Carbohydrate 42 grams carbohydrates, Sugar 42 grams sugar
LIMONCELLO LEMON SORBET (WITH OR WITHOUT MINT)
This is the concoction I came up with when I couldn't find quite what I was looking for. It is absolutely foolproof. It's simple, sweet, and tart, with just enough limoncello liqueur. Serve with sprig of mint or fresh berries. Top with limoncello or vodka if desired.
Provided by minnie
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 6h35m
Yield 6
Number Of Ingredients 6
Steps:
- Combine 1 cup water, sugar, and fresh mint leaves in a saucepan over medium heat. Bring to a light boil, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat; stir in lemon zest. Let syrup cool slightly, about 10 minutes.
- Mix remaining 1 1/2 cup water, lemon juice, and limoncello liqueur into syrup.
- Pour mixture into an ice cream maker; churn according to manufacturer's instructions, 10 to 15 minutes. Freeze until firm, about 6 hours.
Nutrition Facts : Calories 162.8 calories, Carbohydrate 39.9 g, Fiber 0.2 g, Protein 0.2 g, Sodium 3.8 mg, Sugar 36.9 g
CITRUS SORBET WITH LIMONCELLO
Provided by Food Network
Categories dessert
Time 8h45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a small saucepan over medium-high heat, bring the sugar and 1 cup water to boil. Cook, stirring, until the sugar is dissolved, about 10 minutes. Remove from the heat, add the mint leaves and allow to steep until cooled, about 15 minutes. Strain the simple syrup into a medium mixing bowl. Add the lemon juice, lemon zest, orange zest, lime zest, orange juice and 1/2 cup water. Stir to combine.
- Pour the mixture into the frozen bowl of an ice cream maker and churn according to the manufacturer's instructions. Transfer the sorbet to a deep baking dish or loaf pan, cover tightly and place into the freezer until frozen, at least 4 hours and up to overnight.
- To serve, scoop the sorbet into a bowl, drizzle with limoncello and garnish with a mint sprig.
LEMON SORBET
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Line ice cream dishes with fresh berries. Top berries with small scoops of lemon sorbet. Top sorbet with remaining berries. Sprinkle shredded fresh mint leaves over the sorbet and berry cups.
MINTED LEMONGRASS SORBET
Categories Blender Ice Cream Machine Dessert Freeze/Chill Quick & Easy Frozen Dessert Mint Summer Lemongrass Gourmet
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- Thinly slice as much of lemongrass stalks as possible, discarding dried thin upper portion. In a saucepan simmer water with lemongrass, covered, 5 minutes. Add mint and simmer, uncovered, 1 minute. Remove pan from heat and add sugar, stirring until dissolved.
- In a blender purée mixture and strain through a fine sieve into a bowl, pressing hard on solids. Chill syrup, covered, until cold and freeze in an ice-cream maker. Sorbet may be made 1 week ahead.
MINT SORBET
Provided by Barbara Kafka
Categories ice creams and sorbets, dessert, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Stir sugar, water and mint together in a 2 1/2-quart souffle dish. Cook, uncovered, at 100 percent in a high-power oven for 3 minutes. Stir thoroughly, making sure there are no grains on the bottom of the dish. Cover with a lid or microwave plastic wrap. Cook for 6 minutes. Prick plastic, if used, to release steam.
- Remove from oven and uncover. Let cool. Strain through a fine sieve. Refrigerate until cold, several hours or overnight.
- Whisk lemon juice into syrup. Place in an ice-cream machine and freeze according to manufacturer's instructions.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 0 grams, Carbohydrate 69 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 67 grams
SORBET A LA VERVEINE - HOMEMADE LEMON VERBENA SORBET
Nothing could be tastier, or simpler, than this vibrant and refreshing lemon verbena sorbet on a hot summer's day. Wonderful! From 'The Herbfarm Cookbook'. Cook time is chill time. Note: For variation, you can make a lovely Scented Geranium Sorbet. Or, try an herbal addition. The pure flavor of lemon verbena blends well with other herbs. Herb Additions-- For a compound herb flavor, grind any of the following with the lemon verbena leaves and sugar: 1 cup sweet cicely leaves, 6 rose geranium leaves, 1/4 cup French or Mexican tarragon leaves, or 1/4 cup mint leaves.
Provided by BecR2400
Categories Frozen Desserts
Time 2h15m
Yield 1 quart of Lemon Verbena Sorbet, 8 serving(s)
Number Of Ingredients 5
Steps:
- Grind the lemon verbena leaves or scented geranium leaves (and fresh herbs, if using, such as: 1 cup sweet cicely leaves, 6 rose geranium leaves, 1/4 cup French or Mexican tarragon leaves, or 1/4 cup mint leaves) and sugar together in a food processor until the mixture turns into a bright green paste, about 30 seconds; stop to scrape down the sides as necessary.
- Add the lemon juice and process for 15 seconds longer, then add the water.
- Strain the resulting liquid through a fine sieve to remove any bits of leaf.
- Freeze in an ice cream maker according to the manufacturer's directions.
- Note: If you don't have an ice cream maker, you can strain and freeze, stirring every half an hour until done.
Nutrition Facts : Calories 98.4, Sodium 3, Carbohydrate 25.5, Sugar 25.1
LEMON SORBET
Provided by Bryan Miller
Categories ice creams and sorbets, dessert
Time 40m
Yield 10 servings
Number Of Ingredients 7
Steps:
- With a sharp paring knife, cut off the tops of the lemons (about one inch). With a teaspoon, remove the pulp from the lemons, being careful not to damage the shells.
- Extract the juice from the lemon pulp by pressing it through a sieve into a bowl. Reserve one cup of the juice.
- Put lemon shells including tops on a tray in the freezer.
- To make the sorbet, combine water and sugar in a heavy saucepan, and bring mixture to a boil. Boil for three minutes.
- Remove saucepan from heat and add lemon juice and lemon rind. Allow to cool.
- Put mixture into sorbet machine and freeze according to manufacturer's instructions.
- Beat the egg white and fold into the sorbet. Store in freezer.
- Just before serving, fill the lemon shells with the sorbet, decorate each with a mint leaf, and replace the tops.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 0 grams, Carbohydrate 37 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 32 grams
LEMON SORBET
Whether you serve it in chilled bowls or scoop it into cut lemon halves, this creamy four-ingredient sorbet is both sweet and tart. It makes a delightfully refreshing finish to any meal. -Goldene Petersen, Brigham City, Utah
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 cups.
Number Of Ingredients 5
Steps:
- Place sugar and water in a small saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, 2 minutes. Cool completely. , Stir in lemon zest and juice. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. , Transfer sorbet to a freezer container, allowing headspace for expansion. Freeze until firm, about 4 hours. If desired, serve in cookie cups with lemon wedges and top with additional lemon zest.
Nutrition Facts : Calories 138 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 0 fiber), Protein 0 protein.
More about "lemon mint sorbet food"
LEMON MINT SORBET • MAMA LATINA TIPS
From mamalatinatips.com
5/5 (14)Category Dessert, Ice Cream & SorbetsCuisine AmericanTotal Time 35 mins
- Mix water, Truvía Spoonable and 8-10 mint sprigs, depending on how minty you want the sorbet. Bring to a boil over medium-high heat, stirring until Truvía Spoonable is dissolved. Turn off heat, cover and let steep for 15-20 minutes.
- Add lemon zest and lemon juice, mix well. Take mint out of the liquid, place it in a sieve, hold the sieve over your liquid mixture and press down with a spoon to get all the juice out.
- Pour chilled mixture in an ice cream machine and churn according to the instructions. I have a Cuisinart ice cream maker and it took 35 minutes. Transfer to a freezer safe container until time to enjoy it.
LEMON MINT SORBET - TASTE & FLAVORS
From tasteandflavors.com
Estimated Reading Time 1 min
LEMON MINT SORBET - WOOD & SPOON
From thewoodandspoon.com
Reviews 13Total Time 20 minsEstimated Reading Time 5 mins
FRESH MINT SORBET RECIPE - THE SPRUCE EATS
From thespruceeats.com
LEMON-MINT SORBET - COUNTRY LIVING
From countryliving.com
Estimated Reading Time 1 min
LEMON GINGER SORBET | RECIPES | DR. WEIL'S HEALTHY KITCHEN
From drweil.com
RECIPE: BASIL OR MINT SORBET | KITCHN
From thekitchn.com
LEMON AND MINT SORBET | ASDA GOOD LIVING
From asda.com
LIMONCELLO LEMON SORBET WITH MINT - LITTLE SUGAR SNAPS
From littlesugarsnaps.com
LEMON-MINT SORBET RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE LEMON SORBET – RECIPE | RICOLA
From ricola.com
LEMON AND COCONUT SORBET, ONLY 3 INGREDIENTS - RECIPE
From missblasco.com
MINT & LEMON SORBET - COOKING CIRCLE
From cookingcircle.com
LEMON SORBET & THE CHEF'S TABLE - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
LEMON LIME SORBET RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY LEMON SHERBET • FOOD FOLKS AND FUN
From foodfolksandfun.net
LEMON SORBET — EVERYDAY GOURMET
From everydaygourmet.tv
LEMON AND MINT SORBET | GOURMET TRAVELLER
From gourmettraveller.com.au
LEMON SORBET RECIPE WITHOUT ICE CREAM MAKER - THIS HOME …
From thishomemadelife.com
SPARKLING LEMON SORBET | LEITE'S CULINARIA
From leitesculinaria.com
FRESH LEMON SORBET RECIPE - CUISINART.COM
From cuisinart.com
LEMON MINT SHERBET RECIPE
From seriouseats.com
SORBET RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO MAKE TRADITIONAL ITALIAN LEMON SORBET - RECIPES FROM ITALY
From recipesfromitaly.com
LEMON AND MINT SORBET | FOOD TO LOVE
From foodtolove.co.nz
10 BEST LEMON SORBET DRINK RECIPES | YUMMLY
From yummly.com
HOW TO MAKE LUSCIOUS HOMEMADE LEMON SORBET - THE FED UP …
From thefedupfoodie.com
LEMON MINT SORBET | EATING TO LOSE WEIGHT. YOUR GPS TO FEELING …
From weightdestiny.com
CUCUMBER, LEMON & MINT SORBET — THE PURPLE CO.
From purple.ca
LEMON MINT SORBET
From spoonacular.com
LEMON SORBET - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
MINT SORBET - CRUMBS ON THE TABLE
From crumbsonthetable.co.uk
LEMON MINT SHERBET | RECIPE
From kosher.com
LEMON MINT SORBET - WOOD & SPOON | RECIPE | SORBET RECIPES, …
From pinterest.ca
LEMON SORBET RECIPE - JUST 3 INGREDIENTS, AND SO REFRESHING!
From chocolatecoveredkatie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love