LEMON-BUTTERMILK SORBET
A bite of this refreshing sorbet is like stepping into a cold shower on a hot summer day. Thanks to the juice and zest of an entire lemon, this four-ingredient frozen treat has plenty of zing, but the creaminess of the buttermilk and the earthiness of the vanilla mellow it all out so you're not left with an unpleasant pucker. A quick note: The zest and the vanilla seeds can clump a bit during the churning process. Just stir it into the sorbet before serving (for soft serve) or freezing (for a firmer sorbet).
Provided by Amanda Hesser
Categories weekday, ice creams and sorbets, dessert
Time 15m
Yield about 3 1/2 cups
Number Of Ingredients 4
Steps:
- In a small saucepan, combine sugar with 1/2 cup water. Bring to a boil, then remove from heat and let syrup cool. Chill in refrigerator.
- In a large bowl, whisk together the buttermilk, syrup, vanilla bean and scraping, lemon juice and zest. Taste and adjust sweetness or acid. Pour into an ice cream maker and follow manufacturer's instructions.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 0 grams, Carbohydrate 32 grams, Fat 1 gram, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 233 milligrams, Sugar 31 grams
LEMON-BUTTERMILK SORBET
This sorbet is creamy and lemony. If you like lemon-flavored desserts--you should really like this one!
Provided by Juenessa
Categories Frozen Desserts
Time 7h10m
Yield 7 cups
Number Of Ingredients 4
Steps:
- Stir sugar, lemon juice and peel in medium bowl.
- Add buttermilk; stir until sugar dissolves.
- Chill until cold, about 4 hours.
- Process mixture in ice cream maker according to manufacturer's instructions.
- Transfer to container with lid; freeze.
- (Can be made 3 days ahead. Keep frozen.)
- **I estimated the freezer time, after it is made in the ice cream maker, at 3 hours. It just depends on you frig and how frozen you want the sorbet. I did not include the actual time to make in the ice cream maker, as each one is different.
Nutrition Facts : Calories 227, Fat 1.2, SaturatedFat 0.8, Cholesterol 5.6, Sodium 147.3, Carbohydrate 51.3, Fiber 0.2, Sugar 50, Protein 4.7
LEMON-BUTTERMILK SORBET
Categories Dairy Dessert Lemon Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 7 cups
Number Of Ingredients 4
Steps:
- Stir sugar, lemon juice and peel in medium bowl. Add buttermilk; stir until sugar dissolves. Chill until cold, about 4 hours. Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container with lid; freeze. (Can be made 3 days ahead. Keep frozen.)
LEMON SORBET
Provided by Bryan Miller
Categories ice creams and sorbets, dessert
Time 40m
Yield 10 servings
Number Of Ingredients 7
Steps:
- With a sharp paring knife, cut off the tops of the lemons (about one inch). With a teaspoon, remove the pulp from the lemons, being careful not to damage the shells.
- Extract the juice from the lemon pulp by pressing it through a sieve into a bowl. Reserve one cup of the juice.
- Put lemon shells including tops on a tray in the freezer.
- To make the sorbet, combine water and sugar in a heavy saucepan, and bring mixture to a boil. Boil for three minutes.
- Remove saucepan from heat and add lemon juice and lemon rind. Allow to cool.
- Put mixture into sorbet machine and freeze according to manufacturer's instructions.
- Beat the egg white and fold into the sorbet. Store in freezer.
- Just before serving, fill the lemon shells with the sorbet, decorate each with a mint leaf, and replace the tops.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 0 grams, Carbohydrate 37 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 32 grams
LEMON SORBET
You'll need an ice-cream maker in order to make this refreshing chilled dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 quart
Number Of Ingredients 3
Steps:
- Prepare an ice bath. In a medium saucepan, combine sugar, corn syrup, and 2 1/2 cups water; bring to a boil over medium-high heat. Cook until sugar completely dissolves, about 2 minutes. Remove from heat; add lemon juice. Pour mixture into a medium bowl; chill over the ice bath or overnight in the refrigerator.
- Freeze mixture in an ice-cream maker, according to manufacturer's directions. Place in an airtight container in the freezer; store up to 1 month.
APRICOT-CHERRY CRISP WITH LEMON-BUTTERMILK SORBET
Categories Fruit Dessert Bake Lemon Apricot Cherry Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Place first 5 ingredients in 13x9x2-inch glass baking dish; toss. Blend granola and butter in processor until moist crumbs form. Sprinkle topping evenly over apricot-cherry mixture. Bake until filling bubbles thickly around edges, about 50 minutes. Serve warm or at room temperature with sorbet.
LEMON BUTTERMILK SHERBET
Cooking the lemon juice in this recipe tones down its acidity and concentrates its flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 quart
Number Of Ingredients 7
Steps:
- Prepare an ice bath. Place lemon juice in a small saucepan set over medium heat. Boil until reduced by half, about 12 minutes. Add sugar; stir until dissolved, about 4 minutes. Remove from heat. Stir in the buttermilk, cream, corn syrup, salt, and candied lemon zest. Chill over the ice bath or overnight in the refrigerator.
- Freeze mixture in an ice-cream maker, according to manufacturer's directions. Place in an airtight container in the freezer; store up to 1 month.
BUTTERMILK SORBET FOR RHUBARB FLOAT
Use this recipe when making our Rhubarb Float with Buttermilk Sorbet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- Prepare an ice-water bath; set aside. Stir together sugar and 1 cup water in a medium saucepan. Bring to a boil, stirring until sugar has dissolved. Remove from heat. Pour into a metal bowl set over ice-water bath. Let cool completely, stirring occasionally.
- Whisk in buttermilk, cream, corn syrup, salt, and vanilla seeds (reserve vanilla bean for another use). Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; freeze at least 1 hour (up to 3 days) before serving.
LEMON SORBET
Lovely Lemon Sorbet to cleanse your palate after a meal!
Provided by FLASHDANCE16
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time P1DT1h15m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 71 calories, Carbohydrate 18.9 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.6 mg, Sugar 17.3 g
More about "lemon buttermilk sorbet recipes"
LEMON BUTTERMILK SORBET - A FAMILY FEAST®
From afamilyfeast.com
Servings 3Total Time 8 hrs 10 minsEstimated Reading Time 3 mins
- In a small saucepan, combine granulated sugar and water and whisk to dissolve the sugar. Bring to a boil, then remove from heat, and stir again to make sure that all of the sugar has dissolved. Set this simple syrup aside to cool slightly, then chill completely in the refrigerator.
- In a large bowl, combine buttermilk, chilled simple syrup, vanilla seeds, lemon juice and lemon zest.
- Pour into an ice cream maker and churn according to manufacturer’s instructions. Once churned, if you notice that the lemon zest is clumped together, break it apart with your finger tips and stir with a spatula to mix throughout the ice cream mixture.
- Serve immediately for soft serve or chill for several hours to firm up before serving by the scoop.
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