The Best Vanilla Lemon Sorbet Food

LEMON SORBET

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.

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.

FROZEN VANILLA LEMONADE

Steps:

• Blend the sorbet, ice cream, vodka and half-and-half in a blender on high until smooth, about 30 seconds.

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.

STRAWBERRY SORBET

Steps:

• Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
• Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

LEMON SORBET

Steps:

• Process all ingredients in a food processor or blender, making sure the mixture is smooth.
• Freeze in an ice cream machine and transfer to a covered container in the freezer till serving time.

LEMON VERBENA SIMPLE SYRUP

Steps:

• Combine water, sugar, and lemon verbena leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
• Pour syrup into a sterilized glass jar through a mesh strainer to remove lemon verbena leaves; let cool.

THE BEST VANILLA-LEMON SORBET

Steps:

• Open vanilla bean (use a sharp knife to halve it).
• Place first 1/2 cup water in pot along with the vanilla bean.
• Bring to the boil, then add sugar.
• Stir sugar until dissolved.
• Reduce heat and simmer for 10 minutes.
• Remove vanilla bean and using knife scrape seeds into sugar syrup.
• Remove sugar syrup from heat and add cold water.
• Pour into large bowl and place in freezer for 5 minutes.
• Add juice to bowl and put back in freezer.
• Every 30 minutes, remove bowl and, using a fork, stir - break up any ice that is forming. You are trying to get a "slushy" consistency.
• Once thickened, take 3 egg whites, a beat in a bowl until peaks can be made.
• Fold beaten egg whites through slushy mixture.
• Return to freezer.
• Every 20 minutes, run fork through mixture to break up ice.
• When the mixture is completely frozen it is ready to eat. In my freezer, this is around 3 hours.
• I serve this in a chilled bowl either by itself, or with a small amount of reduced raspberries (1/2 cup raspberries, 1 tbs sugar, 1/4 cup water boiled for 10 minutes, then refrigerated) drizzled over the top.
• You can also add a small amount of dry white white if you like. I've made this with some sparkling white and it was very nice. Other variations include orange sorbet with cointreau, kiwi fruit and Midori melon liquour. The combinations are endless!
• Update: I made this again and instead of folding by hand, I used a hand held electric mixer on the 'fold' setting, and used this to break the ice up, and to fold the egg whites through. Doing this a few times, I found that the appearance looked a lot closer to commercial sorbet, and it made it a lot smoother to eat. Definately recommend trying the electric mixer for better results!