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 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
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 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.
LEMON SORBET
Steps:
- Add the sugar, 1 cup water and lemon zest to a medium saucepan over medium heat and stir until the sugar has dissolved. Stir in the remaining 1 1/2 cups cold water, the lemon juice and limoncello. Place in the fridge until chilled, about 2 hours. Add the cold lemon mixture to an ice cream maker and run as directed by the manufacturer's instructions. You want it to look like soft serve. Remove to a plastic lidded container and place in the freezer until firm, about 3 hours.
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
You'll need an ice-cream maker in order to make this refreshing chilled dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 quart
Number Of Ingredients 3
Steps:
- Prepare an ice bath. In a medium saucepan, combine sugar, corn syrup, and 2 1/2 cups water; bring to a boil over medium-high heat. Cook until sugar completely dissolves, about 2 minutes. Remove from heat; add lemon juice. Pour mixture into a medium bowl; 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.
MEYER LEMON SORBET
Make and share this Meyer Lemon Sorbet recipe from Food.com.
Provided by Tantric1
Categories Frozen Desserts
Time 1h10m
Yield 1 quart, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In a small saucepan on medium high heat, make a simple syrup by heating sugar and water until the sugar has completely dissolved. Remove from heat and let cool. Mix in the lemon juice and zest. Chill, either in the refrigerator, or by placing in a metal bowl over an ice bath.
- 2 Once the mixture has thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions. If you don't have an ice cream maker, you can pour the mixture into a shallow pan and freeze in your freezer until semi-solid. Then take a fork and fluff it up, returning it the the freezer to freeze firm. Then put in a food-processor or blender to process until smooth.
- Place sorbet in an airtight container and freeze until ready to serve.
- 3 Scoop out preferably with a melon-baller. Garnish with mint. Makes 2 1/2 cups.
Nutrition Facts : Calories 317.6, Fat 0.3, Sodium 5.3, Carbohydrate 83.8, Fiber 2.7, Sugar 77.2, Protein 1
LEMON SORBET
I believe there are 2 kinds of people in the world, chocolate addicts and lemon lovers. My lemon lover went wild for this. If you don't have an ice cream maker, it may work to freeze the liquid sorbet and then put it into a food processor or blender; haven't tried that, but it's a thought. Cook time is minimum chill time.
Provided by sugarpea
Categories Frozen Desserts
Time 2h10m
Yield 2 1/2 cups sorbet, 4 serving(s)
Number Of Ingredients 4
Steps:
- Bring sugar, syrup and water to a boil over medium-high heat; cook about 2 minutes until the sugar is dissolved.
- Remove from heat and add lemon juice; pour mixture into a separate container and cool in an ice bath or refrigerate overnight.
- Freeze in an ice cream maker; can be kept frozen up to one month.
Nutrition Facts : Calories 315.8, Fat 0.1, Sodium 2.4, Carbohydrate 83.7, Fiber 0.2, Sugar 61.6, Protein 0.2
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