Lemon Sorbet In Lemon Cups 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

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.

LEMON SORBET IN LEMON CUPS



Lemon Sorbet in Lemon Cups image

A cool and refreshing dessert for summer. Made with an ice cream maker. Using berry or superfine sugar is best.

Provided by Calee

Categories     Frozen Desserts

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 cup milk
1 cup whipping cream (unwhipped)
5 lemons, juice of (1 cup lemon juice)
2/3 cup sugar (berry or superfine sugar)
1/2 teaspoon lemon zest

Steps:

  • Mix all ingredients together, stirring well. If you cant get berry sugar or superfine sugar, regular sugar can be used if you put it thru a food processor and pulse a few times.
  • Cool in fridge for at least two hours.
  • Using ice cream machine follow manufactures intructions. (25 minutes) Is how long mine takes.
  • Scoop out pulp from lemons. Trim bottom of lemon cups so they dont rock.
  • When sorbet is ready scoop into lemon cups and garnish with lemon zest.
  • Return to freezer until ready to serve or store lemon sorbet in freezer and scoop just before serving.

Nutrition Facts : Calories 388.2, Fat 24.2, SaturatedFat 15.1, Cholesterol 90.1, Sodium 53.1, Carbohydrate 43, Fiber 0.3, Sugar 34.8, Protein 3.5

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 IN LEMON CUPS



Lemon Sorbet in Lemon Cups image

Provided by Valerie Bertinelli

Categories     dessert

Time 4h45m

Yield 8 servings (5 cups)

Number Of Ingredients 3

2 1/2 cups water
2 cups plus 2 tablespoons sugar
12 lemons

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.

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