Limon Sharbati Lemon Sherbet Recipes
LEMON SHERBET
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
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
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
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
Yield makes 1 1/2 quarts
Number Of Ingredients 4
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.
LEMON SHERBET
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
Steps:
- Mix all ingredients together.
- Pour into your ice cream maker bowl.
- Follow your ice cream maker's instructions.
LIMON SHARBATI (LEMON SHERBET)
In Azerbaijan, sherbet is a favorite drink. This is normally served as the finale of the multiple-course ceremonial banquet but now is just served as a general refreshment. There is a steeping period of 4 hours.
Provided by Member 610488
Categories Beverages
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Dissolve the saffron powder in 1/2 cup water.
- Chop the lemon peel fine and place in a container.
- Pour over the peel 2 cups of freshly boiled water and add the coriander seeds. Allow to steep for 4 hours.
- Strain and mix in the lemon juice and sugar. Add the saffron infusion and serve the sherbet well cooled.
Nutrition Facts : Calories 131.3, Sodium 0.2, Carbohydrate 34.2, Fiber 0.1, Sugar 33.3, Protein 0.1
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EASY LEMON SHERBET - FOOD FOLKS AND FUN
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- In a medium bowl whisk together the milk, sweetened condensed milk, and lemon zest. Cover and chill in the refrigerator for at least 1 hour.
- Stir the lemon juice into the milk mixture. If the mixture curdles, then whisk it vigorously to make it smooth again.
- Pour the mixture into your ice cream machine and freeze according to the manufacturer’s instructions.
- Serve immediately or transfer the sherbet to an airtight container and freeze until ready to serve.
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