Meyer Lemon Limoncello Sorbet Recipe 455 Food

LIMONCELLO SORBET

Steps:

• first make the simple syrup:.
• In a small sauce pan on med-high heat add the water,sugar and cornsyrup.
• Bring to a boil then turn down to low heat and stir until sugar is completely dissolved.
• Remove from heat and let cool completely.
• In a stainless steel bowl combine the lemon juice,limoncello and champagne/wine.
• Add the cooled simple syrup to the stainless steel bowl,stir well.
• Put the bowl in the freezer, stir and scrape the mixture every few hours until its completely frozen.
• scoop out with an ice cream scoop and serve. The consistency will be like a frozen slushy,NOT like an ice cream.

LIMONCELLO LEMON SORBET (WITH OR WITHOUT MINT)

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.

MEYER LEMON SORBET

Steps:

• Combine water and sugar in small sauce pan. Cook til sugar dissolves and boil one minute without stirring. Remove from heat. Add lemon juice and zest. Cool completely in refrigerator.
• When cool, freeze according to your ice cream maker's specifications. Usually takes about 20-30 minutes. Mixture will not be solid, but turn out into a freezer-safe container, lay plastic wrap on top and seal tightly. Freeze til solid. Enjoy with a drizzle of limoncello over it!

MEYER LEMON SORBET

Steps:

• In a medium saucepan, bring the water, sugar, and lemon zest to a boil, stirring to dissolve the sugar. Pour into a medium bowl and let cool to room temperature.
• Stir in the lemon juice and Champagne, other sparkling wine, or vodka. Cover and refrigerate until thoroughly chilled.
• Freeze in an ice cream machine according to the manufacturer's instructions.
• This sorbet will freeze quite hard because it contains an especially large amount of water, so it's best eaten shortly after it's frozen. Or, remove it from the freezer ahead of serving so that it's soft enough to scoop. You can omit the alcohol, but the sorbet will freeze up even harder.

PINEAPPLE AND MEYER LEMON SORBET

Steps:

• Grate 2 tablespoons lemon zest and reserve. Juice the lemons and reserve the juice separately. Place the lemon juice and the pineapple chunks in a blender and puree until smooth. Strain through a fine-mesh strainer into a large measuring cup. Add the reserved zest and stir together. You should have about 4 cups of puree. For each 4 cups of puree, measure 1 cup sugar.
• Place approximately 1/4 of the puree in a saucepan. Add the sugar and stir over medium heat until the mixture is simmering and the sugar has melted. Add this to the remaining puree and stir together. Place in the refrigerator and chill until cold.
• Freeze according to the instructions for your ice cream maker.

MEYER LEMON LIMONCELLO

Steps:

• Wash the lemons and leaves; with a potato peeler remove the rind from the lemon (take care to only remove yellow skin, not white flesh.
• put lemon rind,leaves and alcohol in a sealed jar and let it soak for two or three weeks.
• Toward the end of the two/three weeks put sugar and water in a pan, let it boil for 4 minutes and let it cool.
• Mix everything, remove the lemon rind and filter the mixture through a coffee paper filter or washed cheesecloth.
• Put in bottles and put in freezer. In few hours the limoncello is ready to be served.
• If you cannot find pure spirits, you can substitute a good quality vodka, and cut back on some of the water.

MEYER LEMON SORBET

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.

MEYER LEMON SORBET

Steps:

• In small saucepan on medium high heat, make a simple syrup by combining sugar and water and heating until the sugar has completely dissolved, stirring constantly. Bring to a boil, boil one minute without stirring, and remove from heat. Allow to cool.
• Mix in the lemon juice and lemon zest.
• Chill in the refrigerator overnight.
• Pour into your ice cream maker and freeze according to the manufacturer's directions.

MEYER LEMON-BASIL SORBET RECIPE - (4.4/5)

Steps:

• Use only fresh basil, as dried is not going to work with this recipe. I used one cup of fresh basil leaves, washed. Set aside. Simple syrup: Bring water and sugar to a boil, then bring to a simmer until the sugar is completely dissolved, whisking often. NOTE: My suggestion is to add only 1-1/2 cups sugar if you prefer a bit more of a tart sorbet. The full 2-cups can be more on the sweet side. Remove the simple syrup from the heat, and add the basil leaves. Allow to steep for at least an hour. However, after making a few batches of this, I think that at least 2 hours is ideal. The longer you steep the basil in the simple syrup, the more the basil flavor will shine through. Strain the basil-simple syrup, cover and refrigerate until cold. (Can be done a day before). Zest the lemons until you have about 2 tablespoons. Juice the lemons until you have one cup. Note: I made a batch with only 3/4 cup of juice and was happy with it. If using an ice cream maker, pour the lemon juice into a spouted pitcher. Add the simple syrup and taste the mixture. This is where you can add more lemon juice, if you wish. Add the limoncello; turn on the ice cream maker and pour the mixture. Churn until frozen (approximately 20 minute), pour into an air-tight container and freeze. To serve, allow to soften at room temperature for about 10 minutes. Tip: I like to cut off the bottom of each lemon, so that they stand upright. Scoop out the pulp, after squeezing the lemon juice, and freeze in a Zip-loc bag. These make cute serving containers.