Sherbat Lemon Drink Cooler Recipes

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

Ingredients

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.

SHERBAT (LEMON DRINK COOLER)

Sherbat (Lemon Drink Cooler) image

Make and share this Sherbat (Lemon Drink Cooler) recipe from Food.com.

Provided by Dancer

Categories Beverages

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 cup sugar
2 lemons
1 cup ice, crushed
2 tablespoons rose water
4 cups water

Steps:

Squeeze juice from the 2 lemons and reserve juice.
In a saucepan, combine sugar, crushed ice, 4 cups water, lemon juice and rose water.
When sugar is completely dissolved, strain and serve the herbat in frosty glasses.

Nutrition Facts : Calories 204.3, Fat 0.2, Sodium 7.5, Carbohydrate 55.8, Fiber 2.5, Sugar 50, Protein 0.7

LEMON MINT COOLER

Lemon Mint Cooler image

Chava Karlovich of Monroe, Connecticut shares this fizzy warm-weather beverage that blends sherbet and ginger ale with tangy ice cubes made with lemon juice and chopped mint. It's sure to hit the spot when served with a meal or as an afternoon refresher.

Provided by Taste of Home

Time 15m

Yield about 5 cups.

Number Of Ingredients 6

Ingredients

2-1/4 cups water
1/2 cup coarsely chopped fresh mint
1/2 cup lemon juice
2 medium lemons, sliced
1/2 cup lemon sherbet, softened
1 liter ginger ale, chilled

Steps:

For mint ice cubes, combine the water, mint and lemon juice; pour into 2 ice cube trays. Freeze until set. In a pitcher, combine the lemons and sherbet; slowly stir in ginger ale. Add the mint ice cubes.

Nutrition Facts : Calories 104 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 24mg sodium, Carbohydrate 27g carbohydrate (23g sugars, Fiber 1g fiber), Protein 0 protein.

SHERBET COOLER

Sherbet Cooler image

A cool, easy, and refreshing drink my husband and I came up with together.

Provided by Roxanne Carrier

Categories Drinks Recipes

Time 10m

Yield 4

Number Of Ingredients 2

Ingredients

1 pint rainbow sherbet
1 cup sparkling grape juice, cold

Steps:

Fill 4 goblets with rainbow sherbet, and cover with sparkling grape juice. Allow bubbles to settle, and fill glass again. Serve immediately.

Nutrition Facts : Calories 168.1 calories, Carbohydrate 41.8 g, Fiber 1 g, Sodium 10 mg, Sugar 37.2 g

LEMON SHERBET

Lemon Sherbet image

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

Ingredients

1 cup lemon juice, chilled
1 1/2 cups sugar
4 cups 2% low-fat milk

Steps:

Mix all ingredients together.
Pour into your ice cream maker bowl.
Follow your ice cream maker's instructions.

REAL LEMON SHERBET

Real Lemon Sherbet image

The original from scratch sherbet recipe that is a true winner! I use quart yogurt containers to store the sherbet and they work well.

Provided by Daniel

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h35m

Yield 4

Number Of Ingredients 6

Ingredients

2 pasteurized egg whites
½ cup white sugar, divided, or more to taste
1 cup water
1 dash salt
½ cup light cream
½ cup fresh lemon juice

Steps:

Beat egg whites in a bowl using an electric mixer until soft peaks form. Add 1/4 cup sugar slowly, beating batter until peaks stiffen.
Combine water, the remaining 1/4 cup sugar, and salt in a bowl. Stir until sugar and salt are dissolved. Stir in cream and lemon juice until just combined. Fold in the beaten egg whites. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 1 hour.

Nutrition Facts : Calories 170.9 calories, Carbohydrate 28.8 g, Cholesterol 19.8 mg, Fat 5.8 g, Fiber 0.1 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 138.7 mg, Sugar 25.9 g

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