Lemon Sherbet Recipes

HOW TO MAKE TRADITIONAL ITALIAN LEMON SORBET

Steps:

• Let's start preparing the lemons. Wash them very carefully then dry them. With the help of a peeler, remove the lemon peel, being careful NOT to remove the white, bitter part.
• Cut the lemons in half and squeeze them to collect the juice. If you have a juice extractor you can use it to have a more concentrated, tasty and slag-free juice.
• Place water, sugar and lemon zest in a saucepan. Cook over low heat for about 5 minutes, stirring constantly, until the sugar has dissolved completely. Turn off the fire and let it cool.
• If necessary filter the lemon juice with a colander then add the syrup without the lemon zest. Mix really well.
• Pour the mixture into a blender and blend everything for about 3 minutes. In this way the mixture will incorporate more air and the sorbet will be creamier.
• If you have an ice cream maker, pour the mixture into the machine and start it. It will take about 40 minutes, depending on the model. After the necessary time, your creamy Italian Lemon Sorbet is ready!
• Pour the blended mixture into the previously frozen stainless steel container. Place in the freezer for about 4 hours. Every 30 minutes you have to break the frozen surface. So remove the sorbet from the freezer and mix using a hand whisk or a low speed electric whisk.

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

LEMON SHERBET

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.