Lemon Sorbet Recipes

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LEMON SORBET



Lemon Sorbet image

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

1 lemon's peel, finely diced
1 cup water
½ cup sugar
½ cup lemon juice
½ cup carbonated mineral water
6 strips of lemon zest, for garnish

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

LEMON SORBET



Lemon sorbet image

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

250g white caster sugar
thick strip of lemon peel
juice of 2-3 lemons
2 tbsp vodka (optional)
zest of half a lemon

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



Lemon Sorbet image

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

1 cup sugar
1 cup water
3 tablespoons grated lemon zest
3/4 cup lemon juice
Optional: Cookie cups, lemon wedges and additional lemon zest

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.

HOW TO MAKE TRADITIONAL ITALIAN LEMON SORBET



How to Make Traditional Italian Lemon Sorbet image

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

180 g (12 tablespoons) of granulated sugar
230 ml (1 cup) of water
4 lemons

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



Lemon Sorbet image

Provided by Emeril Lagasse

Categories     dessert

Time 15m

Yield about 2 cups

Number Of Ingredients 4

1 tablespoon lemon zest
1 cup water
1 cup sugar
1 cup fresh lemon juice

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-MINT SORBET



Lemon-Mint Sorbet image

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

2 cups white sugar
2 cups water
6 sprigs mint, chopped
6 leaves lemon balm
1 cup muscat wine
2 tablespoons lemon juice

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 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 SORBET



Lemon Sorbet image

Provided by Food Network

Categories     dessert

Time 5h20m

Yield 1 quart

Number Of Ingredients 4

1 cup plus 2 tablespoons granulated sugar
2 teaspoons lemon zest
Juice of 6 lemons (about 1 cup)
3 tablespoons limoncello

Steps:

  • Add the sugar, 1 cup water and lemon zest to a medium saucepan over medium heat and stir until the sugar has dissolved. Stir in the remaining 1 1/2 cups cold water, the lemon juice and limoncello. Place in the fridge until chilled, about 2 hours. Add the cold lemon mixture to an ice cream maker and run as directed by the manufacturer's instructions. You want it to look like soft serve. Remove to a plastic lidded container and place in the freezer until firm, about 3 hours.

LEMON SORBET



Lemon sorbet image

Provided by Bryan Miller

Categories     ice creams and sorbets, dessert

Time 40m

Yield 10 servings

Number Of Ingredients 7

10 lemons
3 cups cold water
1 1/2 cups sugar
1 cup lemon juice
1 teaspoon grated lemon rind
1 egg white
10 sprigs mint

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

MEYER LEMON SORBET



Meyer Lemon Sorbet image

There were quite a few things I missed about the Bay Area when I packed up my bags and moved to France. Burritos, bean-to-bar chocolates, and "centered" people were some of them. Okay, I didn't miss the centered people. But I was surprised at how much I missed Meyer lemons, which are sweeter and more perfumed than regular Eureka lemons. Their vibrant, deep yellow color makes other lemons pale in comparison. If you're lucky enough to know someone with a Meyer lemon tree, you're likely to be handed a large sack of them when the fruits are in season. Some greengrocers and specialty markets now carry them, too. Otherwise, you can use regular Eureka lemons in this recipe, but increase the sugar to 1 cup (200 g).

Yield makes about 1 quart (1 liter)

Number Of Ingredients 5

2 1/2 cups (625 ml) water
3/4 cup (150 g) sugar
Grated zest of 1 Meyer lemon, preferably organic
1 cup (250 ml) freshly squeezed Meyer lemon juice
1/4 cup (60 ml) Champagne or other sparkling wine, or 2 tablespoons (30 ml) vodka

Steps:

  • In a medium saucepan, bring the water, sugar, and lemon zest to a boil, stirring to dissolve the sugar. Pour into a medium bowl and let cool to room temperature.
  • Stir in the lemon juice and Champagne, other sparkling wine, or vodka. Cover and refrigerate until thoroughly chilled.
  • Freeze in an ice cream machine according to the manufacturer's instructions.
  • This sorbet will freeze quite hard because it contains an especially large amount of water, so it's best eaten shortly after it's frozen. Or, remove it from the freezer ahead of serving so that it's soft enough to scoop. You can omit the alcohol, but the sorbet will freeze up even harder.

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