Citrus Sherbet Recipes

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LEMON SHERBET



Lemon Sherbet image

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

1 cup lemon juice, chilled
1 1/2 cups sugar
4 cups 2% low-fat milk

Steps:

  • Mix all ingredients together.
  • Pour into your ice cream maker bowl.
  • Follow your ice cream maker's instructions.

FRESH LEMON SHERBET



Fresh Lemon Sherbet image

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

1 tablespoon lemon zest, grated, from 1 to 2 lemons
1 cup granulated sugar (7 ounces)
1/8 teaspoon table salt
2/3 cup lemon juice
1 1/2 cups water
2 teaspoons triple sec
2/3 cup heavy cream

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



Lemon Sherbet image

Yield makes 1 1/2 quarts

Number Of Ingredients 4

1 cup fresh lemon juice
2 cups water
1 1/4 cups sugar
3/4 cup milk

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.

CITRUS SHERBET



Citrus Sherbet image

I have not tried this recipe. I got it from Diabetic Living Daily Recipe. Unflavored gelatin and buttermilk give this easy sherbet its smooth texture while helping to keep the fat and calories per serving low. The recipe calls for 1 envelope of unflavored gelatin.

Provided by internetnut

Categories     Beverages

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 cup sugar (or sugar substitute equivalent to 1 cup sugar)
1 (1/4 ounce) package unflavored gelatin
4 cups orange juice
1 cup buttermilk
1 teaspoon finely shredded lime peel or 1 teaspoon lemon peel
1/4 cup lime juice or 1/4 cup lemon juice
orange food coloring (optional) or yellow food coloring (optional)

Steps:

  • In a medium saucepan, combine sugar and unflavored gelatin. Stir in 2 cups of the orange juice. Cook and stir until sugar and gelatin dissolve. Remove from heat. Stir in remaining 2 cups orange juice, the buttermilk, lime peel, and lime juice. (Mixture may appear curdled.) If desired, add food coloring to tint desired color.
  • Transfer mixture to a 3-quart rectangular baking dish or freezer container. Cover; freeze for 4 to 5 hours or until almost firm. Break mixture into small chunks; transfer to a large chilled bowl. Beat with an electric mixer on medium speed about 2 minutes or until smooth but not melted. Return to dish or container. Cover and freeze about 4 hours more or until firm. (Or, transfer mixture to a 4- to 5-quart ice cream freezer; freeze according to manufacturer's directions. If desired, ripen [see tip, page ?].).

Nutrition Facts : Calories 226.2, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.6, Sodium 47, Carbohydrate 53.3, Fiber 0.4, Sugar 49.3, Protein 3.5

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