Lemon Sorbet

LEMON SORBET



Lemon Sorbet image

Lovely Lemon Sorbet to cleanse your palate after a meal!

Recipe From allrecipes.com

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
Calories71 calories
Carbohydrate18.9 g
Fiber0.4 g
Protein0.1 g
Sodium0.6 mg
Sugar17.3 g

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



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

Recipe From tasteofhome.com

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
Calories 138 calories
Fat0 fat (0 saturated fat)
Cholesterol0 cholesterol
Sodium1mg sodium
Carbohydrate36g carbohydrate (34g sugars
Fiber0 fiber)
Protein0 protein.

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



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

Recipe From bbcgoodfood.com

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
Calories179 calories
Carbohydrate42 grams carbohydrates
Sugar42 grams sugar

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.


LEMON SORBET



Lemon Sorbet image

Recipe From foodnetwork.com

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

Recipe From foodnetwork.com

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.


LIMONCELLO LEMON SORBET (WITH OR WITHOUT MINT)



Limoncello Lemon Sorbet (With or Without Mint) image

This is the concoction I came up with when I couldn't find quite what I was looking for. It is absolutely foolproof. It's simple, sweet, and tart, with just enough limoncello liqueur. Serve with sprig of mint or fresh berries. Top with limoncello or vodka if desired.

Recipe From allrecipes.com

Provided by minnie

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 6h35m

Yield 6

Number Of Ingredients: 6

2 ½ cups cold water, divided
1 cup white sugar
¼ cup fresh mint leaves
1 lemon, zested, or more to taste
1 cup fresh lemon juice
½ cup limoncello liqueur
Calories162.8 calories
Carbohydrate39.9 g
Fiber0.2 g
Protein0.2 g
Sodium3.8 mg
Sugar36.9 g

Steps:

  • Combine 1 cup water, sugar, and fresh mint leaves in a saucepan over medium heat. Bring to a light boil, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat; stir in lemon zest. Let syrup cool slightly, about 10 minutes.
  • Mix remaining 1 1/2 cup water, lemon juice, and limoncello liqueur into syrup.
  • Pour mixture into an ice cream maker; churn according to manufacturer's instructions, 10 to 15 minutes. Freeze until firm, about 6 hours.


LEMON SORBET



Lemon sorbet image

Recipe From cooking.nytimes.com

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
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Calories141
UnsaturatedFat0 grams
Carbohydrate37 grams
Fat0 grams
Fiber2 grams
Protein1 gram
SaturatedFat0 grams
Sodium10 milligrams
Sugar32 grams

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.




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2016-04-04  · Method Finely grate the lemon zest into a pan, add the sugar and 250ml cold water, and warm over a low heat until the sugar dissolves, about 5 minutes. Strain the mixture through a fine sieve into a bowl, returning half the lemon zest … ...
Servings: 8-10
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Category: Desserts
  1. Finely grate the lemon zest into a pan, add the sugar and 250ml cold water, and warm over a low heat until the sugar dissolves, about 5 minutes.Strain the mixture through a fine sieve into a bowl, returning half the lemon zest to the liquid (discarding the rest).
  2. Finely grate the lemon zest into a pan, add the sugar and 250ml cold water, and warm over a low heat until the sugar dissolves, about 5 minutes.Strain the mixture through a fine sieve into a bowl, returning half the lemon zest to the liquid (discarding the rest).
  3. Stir well, allow to cool slightly, then chill in the freezer for around 30 minutes, before removing.Transfer to an ice cream machine and churn until it’s the texture of sorbet.
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  2. In a medium sized saucepan bring water and sugar to a boil, over medium heat, stirring often until sugar has dissolved. Remove from heat and add lemon zest. Cover with a lid and let stand for 10 mins.
  3. To the pan add lemon juice and stir well. Transfer to a glass container, cover and refrigerate for a least 4 hours but preferably 12 hours.
  4. Once the lining is thoroughly frozen and the lemon mixture is chilled transfer the mixture to the ice cream maker following the manufacturers instructions. Process the sorbet until it is icy and ready to eat, about 30 mins. For a firmer sorbet transfer to a glass freezer container and freeze for 2-4 hours before serving.
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Recipe From : thespruceeats.com
Key limes will add a great flavor addition to this recipe. Your sorbet will also be yellow, as key limes are more yellow than green. Use the juice from 3 to 4 lemons. Use bottled lemon juice for the remaining juice needed. We used the zest of 4 lemons and our sorbet … ...
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Total Fat 0g: 0%
Saturated Fat 0g: 0%
Calcium 25mg: 2%
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Recipe From : thekitchn.com
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Estimated Reading Time: 2 mins
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  1. Pour the mixture into an ice cream/sorbet machine and process according to the manufacturer's directions.
  2. Pour the mixture into an ice cream/sorbet machine and process according to the manufacturer's directions.
  3. The finished sorbet will be soft. Pack it into a storage container and freeze for about 4 hours or until firm.
  4. To serve, hold each lemon lengthwise on a flat surface. Using a sharp paring knife, make a shallow cut through the rind about 1 inch from the top. Carefully peel off the rind. Set aside the rind, then hollow out the fruit with a serrated knife. Pack each lemon with some of the sorbet and top with the reserved rind.
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Recipe From : leitesculinaria.com
2019-08-06  · Directions In a medium saucepan over medium heat, bring the water, sugar, and lemon zest to a simmer, stirring until the sugar dissolves. Increase the heat to bring the syrup to a rolling boil and … ...
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Total Time: 5 hrs
  1. In a medium saucepan over medium heat, bring the water, sugar, and lemon zest to a simmer, stirring until the sugar dissolves.
  2. In a medium saucepan over medium heat, bring the water, sugar, and lemon zest to a simmer, stirring until the sugar dissolves.
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Recipe From : chowhound.com
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  1. Grate the zest of one of the lemons. Squeeze the juice of both lemons into a small bowl and strain it to remove any seeds or pulp.
  2. Grate the zest of one of the lemons. Squeeze the juice of both lemons into a small bowl and strain it to remove any seeds or pulp.
Show details


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