LEMON-MINT SORBET
Try making some mint and lemon balm sorbet. Its good and refreshing, especially on a hot summer day.
Provided by Michael Bach
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 8h15m
Yield 6
Number Of Ingredients 6
Steps:
- Bring the sugar, water, mint, and lemon balm to a simmer in a saucepan over medium heat. Stir until the sugar has dissolved. Strain into a heatproof container. Stir in the muscat wine. Refrigerate until cold, about 4 hours.
- Stir in the lemon juice; pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 327.4 calories, Carbohydrate 73 g, Protein 0.2 g, Sodium 6.3 mg, Sugar 70 g
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
LIMONCELLO LEMON SORBET (WITH OR WITHOUT MINT)
This is the concoction I came up with when I couldn't find quite what I was looking for. It is absolutely foolproof. It's simple, sweet, and tart, with just enough limoncello liqueur. Serve with sprig of mint or fresh berries. Top with limoncello or vodka if desired.
Provided by minnie
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 6h35m
Yield 6
Number Of Ingredients 6
Steps:
- Combine 1 cup water, sugar, and fresh mint leaves in a saucepan over medium heat. Bring to a light boil, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat; stir in lemon zest. Let syrup cool slightly, about 10 minutes.
- Mix remaining 1 1/2 cup water, lemon juice, and limoncello liqueur into syrup.
- Pour mixture into an ice cream maker; churn according to manufacturer's instructions, 10 to 15 minutes. Freeze until firm, about 6 hours.
Nutrition Facts : Calories 162.8 calories, Carbohydrate 39.9 g, Fiber 0.2 g, Protein 0.2 g, Sodium 3.8 mg, Sugar 36.9 g
LEMON AND MINT SORBET
Categories Citrus Dessert Freeze/Chill Vegetarian Kid-Friendly
Yield 12 people
Number Of Ingredients 5
Steps:
- In a saucepan over medium heat, cook the sugar and 3 ½ cups of the water together until the sugar has dissolved, making a light syrup, about 5 minutes. Remove the pan from the heat and let the syrup cool to room temperature. In a bowl, mix the syrup with the lemon juice and the remaining 2 cups of water. Fold in the beaten egg white. Put the mixture into an ice cream machine and follow the manufacturer's instructions. (If you don't have an ice cream machine, you can put the bowl in the freezer and stir the mixture occasionally until it gains the consistency of sorbet.) Serve garnished with mint leaves. Note: To make enough for 24, prepare the recipe twice; you'll need to work in batches like this because most ice cream machines aren't big enough to hold 24 servings.
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LEMON MINT SORBET • MAMA LATINA TIPS
From mamalatinatips.com
5/5 (14)Category Dessert, Ice Cream & SorbetsCuisine AmericanTotal Time 35 mins
- Mix water, Truvía Spoonable and 8-10 mint sprigs, depending on how minty you want the sorbet. Bring to a boil over medium-high heat, stirring until Truvía Spoonable is dissolved. Turn off heat, cover and let steep for 15-20 minutes.
- Add lemon zest and lemon juice, mix well. Take mint out of the liquid, place it in a sieve, hold the sieve over your liquid mixture and press down with a spoon to get all the juice out.
- Pour chilled mixture in an ice cream machine and churn according to the instructions. I have a Cuisinart ice cream maker and it took 35 minutes. Transfer to a freezer safe container until time to enjoy it.
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