LEMONADE SORBET
This delicious lemonade sorbet makes a cool and refreshing dessert for a hot summer day.
Provided by Betty Crocker Kitchens
Time 4h10m
Yield 4
Number Of Ingredients 5
Steps:
- In blender or food processor, place water, lemonade concentrate and honey. Cover; blend on low speed until smooth. Pour into 8-inch square glass baking dish.
- Freeze about 4 hours until firm, stirring several times to keep mixture smooth. Garnish with lemon slices and blueberries.
Nutrition Facts : Calories 190, Carbohydrate 47 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 43 g, TransFat 0 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
HOW TO MAKE TRADITIONAL ITALIAN LEMON SORBET
Italian Lemon Sorbet, or "Sorbetto al Limone", is a non-dairy frozen dessert traditionally served between courses to help "clean your palate". Lemon Sorbet has a unique scent, perfect for cooling off on hot summer days. You can serve it as a drink between courses to help clean your palate or in cups like as a dessert. Sorbet is the dairy-free version of Italian Gelato, just as creamy but lighter and less caloric. The lack of ingredients of animal origin (such as milk, heavy cream and eggs) together with the generous dose of fruit, make the sorbet one of the lightest and most refreshing desserts ever.
Provided by Recipes from Italy
Categories dessert recipes
Time 1h15m
Yield 6
Number Of Ingredients 3
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.
Nutrition Facts : ServingSize 100 g, Calories 114 cal
LEMON SORBET
Steps:
- Bring the water and sugar to a boil in a small saucepan, remove from the heat, and cool. Combine the syrup with the lemon and zest and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the sorbet is made, transfer to an airtight container. Cover tightly and freeze until ready to serve.
LEMON SORBET
Whether you serve it in chilled bowls or scoop it into cut lemon halves, this creamy four-ingredient sorbet is both sweet and tart. It makes a delightfully refreshing finish to any meal. -Goldene Petersen, Brigham City, Utah
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 cups.
Number Of Ingredients 5
Steps:
- Place sugar and water in a small saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, 2 minutes. Cool completely. , Stir in lemon zest and juice. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. , Transfer sorbet to a freezer container, allowing headspace for expansion. Freeze until firm, about 4 hours. If desired, serve in cookie cups with lemon wedges and top with additional lemon zest.
Nutrition Facts : Calories 138 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 0 fiber), Protein 0 protein.
LEMON SORBET
A simple and refreshing lemon sorbet with just 4 ingredients, serve as a light dessert or in between courses at a dinner party
Provided by Miriam Nice
Categories Dessert, Treat
Time 20m
Number Of Ingredients 5
Steps:
- Heat 250ml water, the sugar and the lemon peel in a small pan until the sugar has dissolved then bring the mixture to the boil. Cook for 3 mins then turn off the heat and leave to cool. Pick out the lemon peel and discard. Measure out 100ml of lemon juice and add to the sugar mixture along with the vodka if using.
- Pour into a freezer box and freeze for 1hr 30 mins then mix up with a whisk to break up and incorporate the ice crystals (which will be starting to form at the edges) before returning to the freezer.
- Keep mixing the sorbet once an hour for 4 hours to break up the ice crystals. Stop mixing when firm but still scoopable then store in the freezer for up to 1 month. Serve scoops of sorbet decorated with a few curls of lemon zest.
Nutrition Facts : Calories 179 calories, Carbohydrate 42 grams carbohydrates, Sugar 42 grams sugar
LEMON SORBET IN LEMON CUPS
Provided by Valerie Bertinelli
Categories dessert
Time 4h45m
Yield 8 servings (5 cups)
Number Of Ingredients 3
Steps:
- Combine the water and 2 cups of the sugar in a small saucepot. Bring to a boil over high heat and cook until the sugar is just dissolved. Remove from the heat and let cool completely.
- Set a strainer over a 2-cup liquid measure.
- Cut off the top quarter of 8 lemons, then cut a very thin slice from the bottom to make a flat base. Squeeze the juice from the lemon tops into the liquid measure; discard the tops and bottoms.
- Stand up a cut lemon and, using a paring knife, cut around the inner edge of the peel, so you cut the flesh away from the peel. Switch to a spoon and use the incision as a guide to scoop out all the flesh from the inside of the lemon, leaving behind a lemon "cup." Place the flesh in the strainer over the liquid measure and squeeze out all the juice. Repeat with the other 7 lemons. Freeze the lemon cups until ready to serve.
- Zest and juice the remaining 4 lemons; reserve 1 tablespoon zest for the topping. You'll need 2 cups of fresh lemon juice in all; if you have any excess, store it in the fridge or freezer for future use.
- Mix together the cooled simple syrup and the 2 cups lemon juice. Pour the mixture into an ice cream machine and freeze following the manufacturer's instructions. Remove the sorbet to an airtight container and hold in the freezer for at least 2 hours before serving.
- On a small plate, mix together the reserved lemon zest and the remaining 2 tablespoons sugar. Spread the mixture in an even layer and set aside for at least 30 minutes to dry out slightly.
- When ready to serve, scoop the sorbet into the frozen lemon cups and top with sugared lemon zest. Serve immediately.
NO-CHURN STRAWBERRY-LEMONADE SORBET
The nostalgic flavors of a classic summertime drink come together in the easiest ever two-ingredient sorbet. The trick? It's made in a food processor rather than an ice cream machine.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Add the strawberries and lemonade concentrate to a food processor and process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The sorbet will keep for up to 2 months.
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
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