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
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
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 YOGURT SHERBET
Steps:
- Combine ingredients. Chill 30 minutes then turn in an ice cream freezer.
LEMON SORBET
Steps:
- Bring the water and sugar to a boil in a small saucepan, remove from the heat, and cool. Combine the syrup with the lemon and zest and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the sorbet is made, transfer to an airtight container. Cover tightly and freeze until ready to serve.
REAL LEMON SHERBET
The original from scratch sherbet recipe that is a true winner! I use quart yogurt containers to store the sherbet and they work well.
Provided by Daniel
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h35m
Yield 4
Number Of Ingredients 6
Steps:
- Beat egg whites in a bowl using an electric mixer until soft peaks form. Add 1/4 cup sugar slowly, beating batter until peaks stiffen.
- Combine water, the remaining 1/4 cup sugar, and salt in a bowl. Stir until sugar and salt are dissolved. Stir in cream and lemon juice until just combined. Fold in the beaten egg whites. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 1 hour.
Nutrition Facts : Calories 170.9 calories, Carbohydrate 28.8 g, Cholesterol 19.8 mg, Fat 5.8 g, Fiber 0.1 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 138.7 mg, Sugar 25.9 g
FRESH LEMON SHERBET
Unlike ice cream, store-bought sherbet is usually third-rate. If you want a really good fruit sherbet, do you have to make it yourself? YES. In our house lemon is our favorite, but you can use this basic recipe and substitute fresh squeezed lime or orange juice, or use fresh raspberries (YUM). Since getting an ice cream maker with the freezer insert, we make sherbet weekly. We like the sherbet better than regular ice cream and it's a 'little' healthier! If using a canister-style (freezer insert) ice cream machine, freeze the cannister for at least 12 hours, or preferably, overnight. If the canister insert is not thoroughly frozen, the sherbet will not freeze beyond a slushy consistency. Be sure to use freshly squeezed (not bottled) lemon juice. You can substitute vodka for the Triple Sec if desired, but the Triple Sec adds a more citrusy flavor. Prep time includes juice chilling time. Adapted from Cook's Illustrated (America's Test Kitchen).
Provided by TxGriffLover
Categories Frozen Desserts
Time 3h50m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Process zest, sugar, and salt in a food processor until damp, ten to fifteen 1-second pulses.
- With the machine running, add lemon juice and water in a slow steady stream; continue to process until the sugar is fully dissolved, about 1 minute.
- Strain the mixture through a non-reactive fine-mesh strainer into a medium bowl to remove pulp and zest; stir in Triple Sec, then cover with plastic wrap and chill in the freezer until very cold, about 40º, 30-60 minutes (Alternatively, set the bowl over larger bowl containing ice water).
- Do not let mixture freeze.
- When mixture is cold, using a whisk, whip the cream in a chilled medium bowl until soft peaks form. Whisking constantly, add the chilled juice mixture in a steady stream, pouring against the edge of the bowl.
- Immediately start the ice cream machine and add the juice/cream mixture to the frozen insert.
- Churn until the sherbet has the texture of soft-serve ice cream, 25 to 30 minutes.
- Remove the canister from the machine and transfer the sherbet to a storage container; press plastic wrap directly against the surface of the sherbet (to prevent ice crystals from forming) and freeze until firm, at least 3 hours. Can be wrapped well in plastic and frozen for up to one week.
- To serve, let sherbet stand at room temperature until slightly softened and an instant-read thermometer inserted into the sherbet registers 12º to 15º.
LEMON SHERBET
Yield makes 1 1/2 quarts
Number Of Ingredients 4
Steps:
- Combine in a medium-size saucepan: 1 cup fresh lemon juice, 2 cups water, 1 1/4 cups sugar.
- Heat just until the sugar has dissolved. Remove from the heat and add: 3/4 cup milk.
- Transfer the mixture to a bowl, cover, and place in the refrigerator until completely cool. Freeze in an ice-cream maker following the manufacturer's instructions. Transfer the frozen sherbet into a clean dry container, cover, and store in the freezer for several hours to firm up before serving.
- Add 2 strips of lemon zest when dissolving the sugar. Remove before freezing.
- Use Meyer lemons and reduce the sugar to 1 cup.
FROZEN LEMON SHERBET IN LEMON SHELLS
These are wonderful. Light and tart, they are a great finish off to any meal. Especially nice in warm weather.
Provided by Alia55
Categories Frozen Desserts
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sherbet maybe frozen in half or whole lemons. For halves, cut larges lemons in half squeeze juice and scrape out all the pulp, using a grapefruit spoon. For whole lemons, cut a slice from the top, loosing the pulp with a grapefruit knife and scoop it out. Strain through a sieve, pressing the pulp to extract all the juice. Reserve juice. Place the lemon shells in cake pan, cover with a plastic wrap and refrigerate.
- To prepare sherbet, combine 1 cup water and ¾ cup sugar and bring to boil in a saucepan. Simmer 5 minutes and let cool. Add salt, cream, juice and rind. Pour into freezer tray or shallow metal pan. Freeze until almost firm. Beat smooth with a mixer.
- Beat egg whites to soft peaks, fold into lemon mixture thoroughly. Freeze again until firm enough to mound from a spoon. Spoon into lemon shells. Place in a cake pan, cover with a plastic wrap and freeze until firm.
- Decorate with green leaves and drizzle sherbet with an orange liqueur if desired.
Nutrition Facts : Calories 290.3, Fat 6.2, SaturatedFat 3.6, Cholesterol 19.8, Sodium 81.8, Carbohydrate 65.6, Fiber 5.3, Sugar 50.9, Protein 4
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.
LEMON SHERBET PUNCH
Make and share this Lemon Sherbet Punch recipe from Food.com.
Provided by Paula Maguire
Categories Punch Beverage
Time 10m
Yield 40 serving(s)
Number Of Ingredients 5
Steps:
- Mix Lemonade in very large punch bowl.
- Add soda and frozen fruit.
- Open sherbet and dump the entire package of it into punch (it will float on the top).
- Due to the frozen fruit and Sherbet, there is really no need for ice until later, or unless it it very hot.
Nutrition Facts : Calories 32.6, Sodium 3.9, Carbohydrate 8.4, Sugar 4.4
LEMON SHERBET ICE
Reach for a refreshing hit of nostalgia with this citrus ice - allow to slowly melt so it can be sucked up through a straw
Provided by Sara Buenfeld
Time 10m
Yield Makes 4
Number Of Ingredients 3
Steps:
- Scrub the lemons, then grate the zest into a pan. Add the sugar with 550ml water. Bring to the boil, then simmer for 5 mins. Remove from the heat and stir in the citric acid. When cool, add the lemon juice.
- Pour into small plastic tumblers and freeze until the mixture is slushy. Stir really well, put a straw in the centre of each tumbler and freeze until solid.
Nutrition Facts : Calories 202 calories, Carbohydrate 50 grams carbohydrates, Sugar 50 grams sugar
LEMON BUTTERMILK SHERBET
Cooking the lemon juice in this recipe tones down its acidity and concentrates its flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 quart
Number Of Ingredients 7
Steps:
- Prepare an ice bath. Place lemon juice in a small saucepan set over medium heat. Boil until reduced by half, about 12 minutes. Add sugar; stir until dissolved, about 4 minutes. Remove from heat. Stir in the buttermilk, cream, corn syrup, salt, and candied lemon zest. Chill over the ice bath or overnight in the refrigerator.
- Freeze mixture in an ice-cream maker, according to manufacturer's directions. Place in an airtight container in the freezer; store up to 1 month.
LEMON SHERBET JAMMY DODGERS
Everyone's favourite jam biscuit gets a zesty makeover - sandwich with lemon curd and sprinkle with sherbet for extra zing
Provided by Cassie Best
Categories Afternoon tea, Treat
Time 1h
Yield Makes 15
Number Of Ingredients 9
Steps:
- In a food processor, whizz the butter, flour and a pinch of salt until the mixture resembles fine breadcrumbs. Add the sugar and lemon zest and whizz again. Add the lemon juice and egg yolk and blend until clumps of dough form around the blades. Keep blending, using the pulse button, until larger balls of dough have formed. Tip out the mixture onto a work surface and knead briefly to bring it together in a smooth ball - don't overwork it or it will be tough. Cut the dough into 2 equal pieces and pat into flat discs, then wrap in cling film and chill for at least 30 mins. Line 2 baking sheets with baking parchment.
- Remove the dough from the fridge 15 mins before you're ready to roll it. Lightly flour your work surface and rolling pin. Unwrap 1 piece of dough and roll it out to the thickness of a 50p piece. Use a 6cm cutter to stamp out discs (you should get about 15) and transfer to a baking sheet using a palette knife.
- Unwrap and roll out the remaining dough to the same thickness. Stamp out 15 discs and transfer to the second baking sheet. Use a small round cutter (about 1cm) or the end of a piping nozzle to stamp holes from the middle of 15 of the biscuits. Loosely cover the trays with cling film and chill for 15 mins. Heat oven to 180C/160C fan/gas 4.
- Bake the biscuits for 15 mins, swapping the trays over halfway through. Remove from the oven, leave to cool for 5 mins, then transfer to a wire rack and leave to cool completely.
- Meanwhile, make the filling. Place the butter, sugar and half the lemon curd in a bowl. Mash together, then blend with an electric hand whisk. Transfer to a piping bag and snip off the end, making a 1cm opening. Place the remaining lemon curd in another piping bag and snip off the end to make a slightly smaller hole. Dust a little sherbet over the biscuits with a hole in the centre.
- Pipe blobs of lemon filling in a ring shape onto each whole biscuit, leaving space in the centre to fill with lemon curd. Fill the middles, then sandwich a sherbet-dusted biscuit on top of each one. Store in a biscuit tin for 3 days.
Nutrition Facts : Calories 151 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 13 grams sugar, Protein 1 grams protein, Sodium 0.1 milligram of sodium
HOMEMADE LEMON-LIME SHERBET
Impress your guests with this Homemade Lemon-Lime Sherbet recipe. In just 10 minutes, create a sweet and tasty sherbet for a refreshing dessert that will inevitably become your new favorite.
Provided by My Food and Family
Categories Home
Time 6h10m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 4
Steps:
- Add milk to drink mix in large freezerproof non-metal bowl; stir until mix is dissolved. Stir in lime zest and juice. Freeze 2 hours or until partially frozen.
- Spoon milk mixture into blender; blend until smooth. Return to bowl. Whisk in COOL WHIP.
- Freeze 4 hours or until frozen. Remove from freezer 20 min. before serving. Let stand at room temperature to soften slightly.
Nutrition Facts : Calories 70, Fat 2.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
LEMON SORBET
Lovely Lemon Sorbet to cleanse your palate after a meal!
Provided by FLASHDANCE16
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time P1DT1h15m
Yield 6
Number Of Ingredients 6
Steps:
- In a saucepan, stir together the diced lemon peel, 1 cup of water and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool.
- In a pitcher or bowl, stir together the lemon syrup with peel, lemon juice and mineral water. Pour into an ice cream maker, and freeze according to the manufacturer's instructions. Garnish each serving with a twist of lemon peel.
- If you do not have an ice cream maker, you may freeze it in a tall canister. Freeze for 1 1/2 hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours. The more times you stir, the more air will be incorporated, resulting in a lighter finished product.
Nutrition Facts : Calories 71 calories, Carbohydrate 18.9 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.6 mg, Sugar 17.3 g
LEMON SHERBET
If you're looking for a light, simple, lemony frozen dessert, here it is. It's a bit more substantial than the Lemon Sorbet (above) and every bit as good.
Yield makes about 1 quart (1 liter)
Number Of Ingredients 4
Steps:
- In a medium, nonreactive saucepan, mix 1 cup (250 ml) of the milk with the sugar. Grate the zest of the lemon directly into the saucepan. Heat, stirring frequently, until the sugar is dissolved. Remove from the heat and add the remaining 2 cups (500 ml) milk, then chill thoroughly in the refrigerator.
- Stir the lemon juice into the milk mixture. If it curdles a bit, whisk it vigorously to make it smooth again. Freeze in your ice cream maker according to the manufacturer's instructions.
- Lemon Sherbet is good with anything berry, including Raspberry Ice Cream (page 93) or Strawberry Sorbet (page 128). Or simply serve it with lots of lightly sweetened berries.
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LEMON SHERBET RECIPE - FOOD.COM
From food.com
Servings 1Calories 1476 per servingCategory Frozen Desserts
- In a saucepan combine the sugar, the rind, and 2 cups water, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer the syrup for 5 minutes.
- Let the syrup cool, strain it into a bowl, and stir in the lemon juice. Chill the syrup, covered, for 2 hours, or until it is cold.
- (The syrup may be made up to one day in advance and kept covered and chilled.) Freeze the syrup in an ice cream freezer according to the manufacturer's instructions until it is almost frozen but still mushy.
- In a bowl beat the egg white until it holds soft peaks, add it to the sherbet, and freeze the sherbet again in the ice-cream freezer until it is frozen but not firm.
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