Sour Lemon Sorbet Food

LEMON SORBET

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.

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.

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.

SOUR LEMON SORBET

Steps:

• Cook sugar and water in heavy medium saucepan over low heat until sugar dissolves completely, swirling pan occasionally.
• Increase heat and bring to boil.
• Cool completely; chill until cold.
• Blend lemon juice and mineral water into syrup.
• Transfer mixture to ice cream maker and process according to manufacturer's instructions just until mixture starts to freeze and thicken.
• Transfer 3 tablespoons to small bowl.
• Add egg whites and whisk until thick and foamy, about 2 minutes.
• Return mixture to ice cream maker and continue processing to desired consistency.
• Turn into a bowl and freeze 3 hours.
• Serve in chilled glasses.

LEMON SORBET

Steps:

• In small saucepan, sprinkle gelatin over 1 cup water; let stand 5 minutes to soften gelatin.
• Add 1/3 cup sugar and 1-1/4 teaspoons Sweet'N Low.
• Cook over low heat, stirring, until gelatin and sugar dissolve completely.
• Pour into large bowl; add remaining water and lemon juice.
• Chill until syrupy, about 2-1/2 hours.
• Beat egg whites with remaining tablespoon sugar and 1/4 teaspoon Sweet'N Low until stiff but not dry.
• Fold into syrup mixture with lemon peel.
• Pour into aluminum loaf pan or rectangular baking pan.
• Cover with foil and freeze 2 hours or until frozen 1 inch around edges.
• Spoon into large bowl and beat until smooth.
• Return to aluminum pan, cover and freeze 3 hours.
• Transfer to bowl and beat again.
• Return to pan, cover and freeze until firm, several hours or overnight.
• To serve, let sorbet stand at room temperature about 15 minutes for easier scooping.

LEMON SORBET

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.

REFRESHING LEMON SORBET

Steps:

• Place the lemon rind in a large saucepan with the sugar and water.
• Dissolve the sugar slowly, then bring to the boil and boil for 10 minutes.
• Remove the saucepan from the heat and allow the syrup to cool completely.
• Add the strained lemon juice, mix and pour into a suitable container.
• Cover and place in the freezer until the mixture is thick and slushy.
• Beat the egg white until stiff and fold into the mixture. Return the mixture to the freezer and freeze until stiff.
• Remove the sorbet from the freezer 10 minutes before serving.

FRESH LEMON SORBET

Steps:

• Bring water and sugar to boiling in a saucepan.
• Remove from heat; cool thoroughly.
• Cover and chill.
• Combine syrup, peel, and juice in a 9 x 9 x 2-inch baking pan.
• Add food coloring.
• Cover; freeze 3 to 4 hours or till almost firm.
• Break frozen mixture into small chunks.
• Transfer to a chilled mixing bowl.
• Beat with an electric mixer on medium speed till fluffy but not melted.
• Transfer to a 4 to 6-cup freezer container; cover and freeze till firm.
• To serve, let stand at room temperature for 5 minutes before serving.

LEMON SORBET

Steps:

• In a saucepan over high heat, stir as you bring the water and sugar just to a boil; stir until the sugar dissolves.
• Remove saucepan from burner and let mixture cool.
• Add sugar syrup, lemon juice and lemon rind to a blender; process until smooth.
• Cover and chill 2 hours.
• Pour mixture into the container of a 1-gallon ice cream maker.
• Freeze by following the manufacturer's directions.