King Arthur Lemon Sherbet Recipes

LEMON SHERBET

Steps:

• In a small bowl, stir cream and sugar until sugar is dissolved. Stir in lemon juice and zest (mixture will thicken slightly). Cover and freeze until firm, about 8 hours or overnight. Remove from the freezer 10 minutes before serving. Spoon into lemon boats or dessert dishes.

KING ARTHUR LEMON SHERBET

Steps:

• Combine lemon juice powder and sugar in blender.
• Pulse 8 to 10 times to combine.
• Add cold lemon juice, milk and cornstarch to blender, and blend for 30 seconds to combine.
• If using a bowl instead of blender, whisk the lemon powder, sugar together thoroughly, when whisk in liquid ingredients and corn starch until completely combined.
• Pour cold mixture into ice cream machine and freeze according to manufactures directions.

LEMON SHERBET

Steps:

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

LEMON SHERBET

Steps:

• In a saucepan combine the sugar, the rind, and 2 cups water, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer the syrup for 5 minutes.
• Let the syrup cool, strain it into a bowl, and stir in the lemon juice. Chill the syrup, covered, for 2 hours, or until it is cold.
• (The syrup may be made up to one day in advance and kept covered and chilled.) Freeze the syrup in an ice cream freezer according to the manufacturer's instructions until it is almost frozen but still mushy.
• In a bowl beat the egg white until it holds soft peaks, add it to the sherbet, and freeze the sherbet again in the ice-cream freezer until it is frozen but not firm.
• Remove the dasher and freeze the sherbet, covered, until it is firm.
• (The sherbet may be made up to 3 days in advance and kept covered tightly and frozen.) Yield: 1 quart