Citrus Sherbet Recipes

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LEMON SHERBET



Lemon Sherbet image

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

1 cup half-and-half cream
1/3 cup sugar
3 tablespoons lemon juice
1 teaspoon grated lemon zest

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



Lemon Sherbet image

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

1 cup lemon juice, chilled
1 1/2 cups sugar
4 cups 2% low-fat milk

Steps:

  • Mix all ingredients together.
  • Pour into your ice cream maker bowl.
  • Follow your ice cream maker's instructions.

CITRUS SHERBET



Citrus Sherbet image

I have not tried this recipe. I got it from Diabetic Living Daily Recipe. Unflavored gelatin and buttermilk give this easy sherbet its smooth texture while helping to keep the fat and calories per serving low. The recipe calls for 1 envelope of unflavored gelatin.

Provided by internetnut

Categories     Beverages

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 cup sugar (or sugar substitute equivalent to 1 cup sugar)
1 (1/4 ounce) package unflavored gelatin
4 cups orange juice
1 cup buttermilk
1 teaspoon finely shredded lime peel or 1 teaspoon lemon peel
1/4 cup lime juice or 1/4 cup lemon juice
orange food coloring (optional) or yellow food coloring (optional)

Steps:

  • In a medium saucepan, combine sugar and unflavored gelatin. Stir in 2 cups of the orange juice. Cook and stir until sugar and gelatin dissolve. Remove from heat. Stir in remaining 2 cups orange juice, the buttermilk, lime peel, and lime juice. (Mixture may appear curdled.) If desired, add food coloring to tint desired color.
  • Transfer mixture to a 3-quart rectangular baking dish or freezer container. Cover; freeze for 4 to 5 hours or until almost firm. Break mixture into small chunks; transfer to a large chilled bowl. Beat with an electric mixer on medium speed about 2 minutes or until smooth but not melted. Return to dish or container. Cover and freeze about 4 hours more or until firm. (Or, transfer mixture to a 4- to 5-quart ice cream freezer; freeze according to manufacturer's directions. If desired, ripen [see tip, page ?].).

Nutrition Facts : Calories 226.2, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.6, Sodium 47, Carbohydrate 53.3, Fiber 0.4, Sugar 49.3, Protein 3.5

FRUIT SHERBET



Fruit Sherbet image

Sherberts made with pureed ripe berries are the essence of summer.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 1/2 quarts

Number Of Ingredients 5

3 cups blackberries or one of the following variations: 5 cups raspberries; 4 cups chopped strawberries; 2 1/2 cups blueberries; or 2 1/2 cups chopped pineapple
1/2 cup water
2 teaspoons unflavored gelatin
1 cup Simple Syrup with Flavoring Ideas
2 large egg whites

Steps:

  • Combine blackberries and 1/4 cup water in the bowl of a food processor fitted with the metal blade. Process until fruit is very smooth, and pour into a fine mesh sieve set in a deep bowl or a large glass measuring cup. Using a rubber spatula or a wooden spoon, gently press down on the mixture to extract as much liquid as possible. Don't press too hard, or some of the seeds may be forced through the strainer into the liquid. Discard any seeds or pulp that remain in the strainer. Set aside strained puree.
  • In a small bowl, stir 2 teaspoons gelatin into remaining 1/4 cup cold water; let stand until gelatin dissolves, about 5 minutes. Meanwhile, in a small saucepan, heat simple syrup over medium heat just until it is warm to the touch, and remove from heat. Add gelatin mixture, and stir until it is dissolved; let cool. Transfer to a large bowl or plastic storage container, and add reserved fruit puree.
  • In a mixing bowl, beat 2 egg whites until stiff but not dry peaks form, and fold into fruit puree. Cover container, and place in refrigerator until it is well chilled before using, at least 1 hour.
  • Pour mixture into an ice-cream maker, and freeze according to manufacturer's instructions. Transfer sherbet to a large airtight container; place in freezer at least 2 hours or overnight before serving.

REAL LEMON SHERBET



Real Lemon Sherbet image

The original from scratch sherbet recipe that is a true winner! I use quart yogurt containers to store the sherbet and they work well.

Provided by Daniel

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h35m

Yield 4

Number Of Ingredients 6

2 pasteurized egg whites
½ cup white sugar, divided, or more to taste
1 cup water
1 dash salt
½ cup light cream
½ cup fresh lemon juice

Steps:

  • Beat egg whites in a bowl using an electric mixer until soft peaks form. Add 1/4 cup sugar slowly, beating batter until peaks stiffen.
  • Combine water, the remaining 1/4 cup sugar, and salt in a bowl. Stir until sugar and salt are dissolved. Stir in cream and lemon juice until just combined. Fold in the beaten egg whites. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 1 hour.

Nutrition Facts : Calories 170.9 calories, Carbohydrate 28.8 g, Cholesterol 19.8 mg, Fat 5.8 g, Fiber 0.1 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 138.7 mg, Sugar 25.9 g

LEMON SHERBET



Lemon Sherbet image

If you're looking for a light, simple, lemony frozen dessert, here it is. It's a bit more substantial than the Lemon Sorbet (above) and every bit as good.

Yield makes about 1 quart (1 liter)

Number Of Ingredients 4

3 cups (750 ml) whole milk
3/4 cup (150 g) sugar
1 lemon, preferably unsprayed
6 tablespoons (90 ml) freshly squeezed lemon juice (from 2 to 3 lemons)

Steps:

  • In a medium, nonreactive saucepan, mix 1 cup (250 ml) of the milk with the sugar. Grate the zest of the lemon directly into the saucepan. Heat, stirring frequently, until the sugar is dissolved. Remove from the heat and add the remaining 2 cups (500 ml) milk, then chill thoroughly in the refrigerator.
  • Stir the lemon juice into the milk mixture. If it curdles a bit, whisk it vigorously to make it smooth again. Freeze in your ice cream maker according to the manufacturer's instructions.
  • Lemon Sherbet is good with anything berry, including Raspberry Ice Cream (page 93) or Strawberry Sorbet (page 128). Or simply serve it with lots of lightly sweetened berries.

LEMON SHERBET



Lemon Sherbet image

Yield makes 1 1/2 quarts

Number Of Ingredients 4

1 cup fresh lemon juice
2 cups water
1 1/4 cups sugar
3/4 cup milk

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.

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2018-08-08 Ingredients 1 cup sugar (see Tip) 1 envelope unflavored gelatin 4 cups orange juice, divided 1 cup buttermilk 1 teaspoon finely shredded lime …
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  • Transfer the mixture to a 3-quart rectangular baking dish or freezer container. Cover with foil or lid for freezer container; freeze for 4 to 5 hours or until almost firm. Break the mixture into small chunks; transfer to a large chilled bowl. Beat with an electric mixer on medium speed for about 2 minutes or until smooth but not melted. Return to the baking dish or freezer container. Cover and freeze for about 4 hours more or until firm.


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