LEMON SHERBET
Lemon juice provides the snappy flavor in this wonderful ice cream recipe from our Test Kitchen. The light, make-ahead treat looks splendid served in individual "boats" made from lemon halves.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 295 calories, Fat 12g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 61mg sodium, Carbohydrate 39g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.
LEMON SHERBET
The best lemon sherbet I've found--so very refreshing! I find that juice from Myer's lemons taste best.
Provided by DesStar
Categories Frozen Desserts
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients together.
- Pour into your ice cream maker bowl.
- Follow your ice cream maker's instructions.
KING ARTHUR LEMON SHERBET
This came in my flyer from King Arthur Flour and with summer right around the corner I can't wait to try this. They describe it as a light and lemony sherbet, with just a handful of ingredients. It calls for lemon powder which I've ordered but I'm sure it would be just as good with fresh lemon zest.
Provided by Bonnie G 2
Categories Frozen Desserts
Time 45m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 120.3, Fat 2.1, SaturatedFat 1.1, Cholesterol 6.1, Sodium 26.8, Carbohydrate 24.7, Fiber 0.1, Sugar 22.6, Protein 2
FRESH LEMON SHERBET
Unlike ice cream, store-bought sherbet is usually third-rate. If you want a really good fruit sherbet, do you have to make it yourself? YES. In our house lemon is our favorite, but you can use this basic recipe and substitute fresh squeezed lime or orange juice, or use fresh raspberries (YUM). Since getting an ice cream maker with the freezer insert, we make sherbet weekly. We like the sherbet better than regular ice cream and it's a 'little' healthier! If using a canister-style (freezer insert) ice cream machine, freeze the cannister for at least 12 hours, or preferably, overnight. If the canister insert is not thoroughly frozen, the sherbet will not freeze beyond a slushy consistency. Be sure to use freshly squeezed (not bottled) lemon juice. You can substitute vodka for the Triple Sec if desired, but the Triple Sec adds a more citrusy flavor. Prep time includes juice chilling time. Adapted from Cook's Illustrated (America's Test Kitchen).
Provided by TxGriffLover
Categories Frozen Desserts
Time 3h50m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Process zest, sugar, and salt in a food processor until damp, ten to fifteen 1-second pulses.
- With the machine running, add lemon juice and water in a slow steady stream; continue to process until the sugar is fully dissolved, about 1 minute.
- Strain the mixture through a non-reactive fine-mesh strainer into a medium bowl to remove pulp and zest; stir in Triple Sec, then cover with plastic wrap and chill in the freezer until very cold, about 40º, 30-60 minutes (Alternatively, set the bowl over larger bowl containing ice water).
- Do not let mixture freeze.
- When mixture is cold, using a whisk, whip the cream in a chilled medium bowl until soft peaks form. Whisking constantly, add the chilled juice mixture in a steady stream, pouring against the edge of the bowl.
- Immediately start the ice cream machine and add the juice/cream mixture to the frozen insert.
- Churn until the sherbet has the texture of soft-serve ice cream, 25 to 30 minutes.
- Remove the canister from the machine and transfer the sherbet to a storage container; press plastic wrap directly against the surface of the sherbet (to prevent ice crystals from forming) and freeze until firm, at least 3 hours. Can be wrapped well in plastic and frozen for up to one week.
- To serve, let sherbet stand at room temperature until slightly softened and an instant-read thermometer inserted into the sherbet registers 12º to 15º.
LEMON SHERBET
Yield makes 1 1/2 quarts
Number Of Ingredients 4
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.
LEMON SHERBET
Make and share this Lemon Sherbet recipe from Food.com.
Provided by Diana van den Broek
Categories Frozen Desserts
Yield 1 quart
Number Of Ingredients 5
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
Nutrition Facts : Calories 1475.8, Fat 1.2, SaturatedFat 0.2, Sodium 78.4, Carbohydrate 383.2, Fiber 5.6, Sugar 360, Protein 6.4
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