Lemon Daiquiri Sorbet Recipes

LEMON DAIQUIRI

Steps:

• Shake all ingredients except lemon verbena with ice, and strain into a cocktail glass.
• Garnish with verbena.

LEMON SORBET

Steps:

• Line ice cream dishes with fresh berries. Top berries with small scoops of lemon sorbet. Top sorbet with remaining berries. Sprinkle shredded fresh mint leaves over the sorbet and berry cups.

LEMON SORBET IN LEMON CUPS

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.

LEMON SORBET

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.

LEMON SORBET

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.

LEMON SORBET

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.

NO-CHURN LEMON-BASIL SORBET

Steps:

• Combine sugar and water in a saucepan over medium-high heat and bring to a boil, 3 to 5 minutes. Boil for 1 minute, stirring occasionally. Add basil sprigs, lemon juice, and lemon zest. Remove from heat and allow to cool for about 20 minutes.
• Pour into a 9x13-inch metal baking pan or two 8-inch metal cake pans.
• Place in the freezer for about 30 minutes. Remove basil leaves and stir. Freeze for 6 to 8 hours, stirring sorbet with a fork about once per hour until all the liquid is frozen.
• Scoop sorbet into individual serving dishes and garnish with lemon slices and fresh basil leaves.

RAINBOW DAIQUIRI SORBET

Steps:

• FOR BOYSENBERRY SORBET:
• Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; bring to boil. Add berries and bring to boil. Puree mixture in processor. Strain through sieve set over bowl, pressing on solids to extract as much liquid as possible. Discard solids in sieve. Refrigerate puree until cold, about 2 hours.
• Mix 7 tablespoons rum into puree. Process sorbet mixture in ice cream maker according to manufacturer's instructions. Spread sorbet evenly in 8-inch square glass baking dish with 2-inch-high sides; cover and freeze until firm. (Can be made 2 days ahead; keep frozen.)
• FOR MANGO SORBET:
• Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Add 2 cups sliced mangoes and bring to boil. Transfer mixture to processor; puree. Pour into bowl. Chill until cold, about 2 hours.
• Mix 7 tablespoons rum into puree. Process sorbet mixture in ice cream maker according to manufacturer's instructions. Spread mango sorbet evenly over boysenberry sorbet in dish; cover and freeze until firm, about 2 hours. (Can be prepared 2 days ahead; keep frozen.)
• Freeze 8 hollowed-out mango halves or parfait glasses for 1 hour. Using ice cream scooper, scoop both sorbets together for swirled effect and place in mango halves or frozen glasses. Garnish with fresh berries and mango slices and serve.

SOUR LEMON SORBET

Steps:

• Cook sugar and water in heavy medium saucepan over low heat until sugar dissolves completely, swirling pan occasionally.
• Increase heat and bring to boil.
• Cool completely; chill until cold.
• Blend lemon juice and mineral water into syrup.
• Transfer mixture to ice cream maker and process according to manufacturer's instructions just until mixture starts to freeze and thicken.
• Transfer 3 tablespoons to small bowl.
• Add egg whites and whisk until thick and foamy, about 2 minutes.
• Return mixture to ice cream maker and continue processing to desired consistency.
• Turn into a bowl and freeze 3 hours.
• Serve in chilled glasses.

LEMON SORBET

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.

EASY LEMON-LIME DAIQUIRI DESSERT

Steps:

• Spoon sherbet into foil-lined 9x5-inch loaf pan; spread to form even layer in pan. Freeze 10 min.
• Beat cream cheese spread in large bowl with whisk until creamy. Gradually whisk in sweetened condensed milk, then lemon juice until blended. Stir in COOL WHIP; spread over sherbet layer in pan.
• Freeze 3 hours. Unmold dessert onto plate just before serving.

BLACKBERRY DAIQUIRI SHERBET

Steps:

• Place blackberries, sugar and salt in a food processor; process until smooth. Press through a fine-mesh strainer into a bowl; discard seeds and pulp. Stir remaining ingredients into puree., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to the manufacturer's directions. Transfer sherbet to freezer containers, allowing headspace for expansion. Freeze until firm, 8 hours or overnight.

LEMON DAIQUIRI SORBET

Steps:

• Grate the zest from 1 lemon and set aside.
• Juice the lemons, saving the pulp but removing pits.
• Stir the sugar, corn syrup, and water together in a mixing bowl until the sugar dissolves.
• Stir in the lemon juice/zest.
• (You can also add the rum here, but if you wait until the end, it won't take as long to freeze because of the alcohol.) Transfer to ice cream maker and freeze.
• Just before it is at sorbet consistency, add rum.