Sour Cherry And Lemon Verbena Sherbet Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SOUR-CHERRY AND LEMON-VERBENA SHERBET



Sour-Cherry and Lemon-Verbena Sherbet image

Fragrant lemon verbena makes a lovely partner for tart cherries in this lip-smacking sorbet.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h50m

Yield Makes about 1 quart

Number Of Ingredients 5

3/4 cup sugar
3/4 cup water
2 tablespoons packed fresh lemon-verbena leaves
1 1/4 pounds fresh or thawed frozen sour cherries, pitted (about 3 cups)
1 cup whole milk

Steps:

  • Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and add lemon verbena. Let steep 15 minutes. Pour through a fine sieve set over a bowl; discard solids. Refrigerate syrup until cold, about 15 minutes.
  • Puree cherries and lemon-verbena syrup in a blender until smooth. Transfer mixture to a bowl and stir in milk. Cover and refrigerate until cold, at least 1 hour and up to 2 hours.
  • Chill a loaf pan in freezer at least 10 minutes. Freeze and churn cherry mixture in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; sherbet can be frozen up to 2 weeks ahead.

CHERRY AND POMEGRANATE SHERBET



Cherry and Pomegranate Sherbet image

Provided by Ree Drummond : Food Network

Categories     dessert

Time P1DT35m

Yield 6 servings

Number Of Ingredients 6

3 cups fresh or frozen cherries, pitted
1 cup sugar
1/2 cup pomegranate juice
1 1/2 cups whole milk
1 tablespoon heavy cream
Juice of 1 lemon

Steps:

  • Add the cherries to a saucepan with the sugar and pomegranate juice. Bring to a slow boil and cook until the cherries are soft and the liquid is syrupy, 15 to 20 minutes. Cool to room temperature.
  • Add the cherries and juice to a blender or food processor. Blend until smooth, stopping short of totally liquefying it if you'd like a little pulp. Add the milk, cream and lemon juice and blend briefly. Freeze according to your ice cream maker's instructions, and then transfer to an airtight freezer container and freeze for at least 24 hours before serving.
  • Scoop into a pretty glass and serve. If you're feeling dangerous, mix with a little cold white wine for a delicious "milkshake." Just don't tell anyone I told you to do that.

SOUR CHERRY SORBET



Sour Cherry Sorbet image

My mother-in-law has a sour cherry tree in her yard that yields many quarts of cherries each June, and this is a great way to use some up. This frosty sweet-sour sorbet is a refreshing treat on a hot summer day. -Carol Gaus, Itasca, Illinois

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 5

3 cups frozen pitted tart cherries
1 cup sugar
1/3 cup white wine or grape juice
1/2 teaspoon almond extract
1/2 teaspoon salt

Steps:

  • Place cherries in a food processor; cover and process until smooth. Add remaining ingredients; cover and pulse until blended. Pour into a freezer container. Cover and freeze until firm.

Nutrition Facts : Calories 175 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 198mg sodium, Carbohydrate 42g carbohydrate (40g sugars, Fiber 1g fiber), Protein 1g protein.

SOUR CHERRY SORBET



Sour Cherry Sorbet image

When sour cherries are in season, this preparation really shows off their color and flavor. Do not omit the salt as it keeps the sorbet 'scoopable' instead of a solid block of ice. Preparation time does not include time for pitting cherries. I get mine in Door County, Wisconsin, already pitted.

Provided by xvc

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 12h15m

Yield 6

Number Of Ingredients 5

3 cups pitted tart red cherries
1 cup white sugar
⅓ cup dry white wine
½ teaspoon almond extract
½ teaspoon salt

Steps:

  • Place the cherries into the work bowl of a food processor, and process until pureed, about 1 minute. Add sugar, white wine, almond extract, and salt to the pureed cherries, and process again to mix well, about 30 seconds.
  • Pour the mixture into a 6-cup freezer container with a flat bottom. Cover the sorbet, and freeze until partially frozen, 3 to 4 hours. Stir and scrape the frozen sorbet into the soft part of the sorbet to mix well; cover and freeze 2 to 3 more hours. Repeat stirring and scraping, cover again, and freeze overnight.

Nutrition Facts : Calories 193.6 calories, Carbohydrate 45.7 g, Fat 0.7 g, Fiber 1.7 g, Protein 0.9 g, SaturatedFat 0.2 g, Sodium 194.5 mg, Sugar 43.8 g

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

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.

FRESH LEMON SHERBET



Fresh Lemon Sherbet image

Unlike ice cream, store-bought sherbet is usually third-rate. If you want a really good fruit sherbet, do you have to make it yourself? YES. In our house lemon is our favorite, but you can use this basic recipe and substitute fresh squeezed lime or orange juice, or use fresh raspberries (YUM). Since getting an ice cream maker with the freezer insert, we make sherbet weekly. We like the sherbet better than regular ice cream and it's a 'little' healthier! If using a canister-style (freezer insert) ice cream machine, freeze the cannister for at least 12 hours, or preferably, overnight. If the canister insert is not thoroughly frozen, the sherbet will not freeze beyond a slushy consistency. Be sure to use freshly squeezed (not bottled) lemon juice. You can substitute vodka for the Triple Sec if desired, but the Triple Sec adds a more citrusy flavor. Prep time includes juice chilling time. Adapted from Cook's Illustrated (America's Test Kitchen).

Provided by TxGriffLover

Categories     Frozen Desserts

Time 3h50m

Yield 1 quart

Number Of Ingredients 7

1 tablespoon lemon zest, grated, from 1 to 2 lemons
1 cup granulated sugar (7 ounces)
1/8 teaspoon table salt
2/3 cup lemon juice
1 1/2 cups water
2 teaspoons triple sec
2/3 cup heavy cream

Steps:

  • Process zest, sugar, and salt in a food processor until damp, ten to fifteen 1-second pulses.
  • With the machine running, add lemon juice and water in a slow steady stream; continue to process until the sugar is fully dissolved, about 1 minute.
  • Strain the mixture through a non-reactive fine-mesh strainer into a medium bowl to remove pulp and zest; stir in Triple Sec, then cover with plastic wrap and chill in the freezer until very cold, about 40º, 30-60 minutes (Alternatively, set the bowl over larger bowl containing ice water).
  • Do not let mixture freeze.
  • When mixture is cold, using a whisk, whip the cream in a chilled medium bowl until soft peaks form. Whisking constantly, add the chilled juice mixture in a steady stream, pouring against the edge of the bowl.
  • Immediately start the ice cream machine and add the juice/cream mixture to the frozen insert.
  • Churn until the sherbet has the texture of soft-serve ice cream, 25 to 30 minutes.
  • Remove the canister from the machine and transfer the sherbet to a storage container; press plastic wrap directly against the surface of the sherbet (to prevent ice crystals from forming) and freeze until firm, at least 3 hours. Can be wrapped well in plastic and frozen for up to one week.
  • To serve, let sherbet stand at room temperature until slightly softened and an instant-read thermometer inserted into the sherbet registers 12º to 15º.

LEMON & VERBENA TART WITH RASPBERRIES



Lemon & verbena tart with raspberries image

Impress your guests with an easy, delicious baked lemon tart. The magical sherbet flavour of lemon verbena leaves will take this classic dessert to new heights

Provided by Tommy Banks

Categories     Afternoon tea, Dessert

Time 1h30m

Yield Serves 8-10

Number Of Ingredients 11

190g unsalted butter , softened
1 egg yolk , beaten
large pinch of golden caster sugar
40g full-fat milk
250g plain flour , plus extra for dusting
20 lemon verbena leaves
150ml double cream
5 whole eggs (see tip)
160g golden caster sugar
4 lemons , juiced and 2 zested, plus extra zest to serve
raspberries and icing sugar, to serve

Steps:

  • To make the pastry, beat the butter, half the yolk, sugar and a pinch of salt together with an electric whisk, then gradually whisk in the milk. Tip in the flour and rub together with your fingertips until it just starts to come together. Squash the dough into a ball, wrap in cling film and chill for at least 1 hr. Can be made up to three days ahead.
  • On a lightly floured surface, roll out the dough to the thickness of a £1 coin. Use it to line a loose-bottomed 23cm tart tin, leaving the excess hanging over the sides, then prick the base all over with a fork. Return to the fridge, or better still the freezer, and leave to rest for another 30 mins.
  • Heat oven to 160C/140C fan/gas 3. Line the tart with baking parchment and fill with ceramic baking beans, rice or dried pulses. Place on a baking tray and bake for 10 mins, then remove from the oven. Discard the paper and bake for another 20 mins. Brush the cooked pastry with the remaining half of the egg yolk, then return to the oven for 5-10 mins until golden. Lift the pastry out onto a cooling rack, and trim the overhang. Once cooled, put the case on the baking tray.
  • Meanwhile, make the filling. Put the lemon verbena and cream in a pan, bring to the boil, then turn off the heat and leave to cool. Whizz the cream and leaves together using a hand blender, then pass through a fine sieve to remove any strands of verbena leaf. Whisk the cream with the rest of the filling ingredients, then pour into the pastry case. Put in the oven, making sure not to spill. Bake for 30-35 mins until just set with a slight wobble. Allow to cool. Dust with icing sugar and sprinkle over the zest. Serve the tart in slices with raspberries.

Nutrition Facts : Calories 420 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein

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

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

More about "sour cherry and lemon verbena sherbet recipes"

CHERRY LIMEADE SHERBET PUNCH RECIPE - EATING ON A DIME
cherry-limeade-sherbet-punch-recipe-eating-on-a-dime image
2020-02-24 Next, pour the Cherry 7-up over the sherbet and stir it all together. If you do not have Cherry 7-up you can use any lemon lime soda. If you want a little extra cherry flavor, especially if you’re using a basic lemon lime soda …
From eatingonadime.com


MIXED BERRY SHERBET RECIPE | FROZEN SUMMER DESSERTS
mixed-berry-sherbet-recipe-frozen-summer-desserts image
Directions: Bring mixed berries, sugar and orange juice to a low simmer. Simmer for 10 minutes until berries are soft and sugar has dissolved. Add vanilla bean scrapings, and stir to combine. Let cool to room temperature. Place berry …
From beanilla.com


CHERRY SHERBET - THE PIONEER WOMAN
cherry-sherbet-the-pioneer-woman image
2011-08-10 Bring to a slow boil and cook until cherries are soft and liquid is syrupy. Cool to room temperature. Add cherries and juice to a blender or food processor. Blend until smoooth, stopping short of totally liquefying it if you'd …
From thepioneerwoman.com


TART CHERRY & MINT SORBET RECIPE - LOVE AND LEMONS
tart-cherry-mint-sorbet-recipe-love-and-lemons image
Instructions. Place the tart cherries, maple syrup, lemon juice, mint, coconut milk, water and salt in a high speed blender. Blend on low and gradually work up to high speed. Blend until the fruit is very smooth and thick, like the texture of …
From loveandlemons.com


BEST CHERRY SHERBET RECIPE - HOW TO MAKE CHERRY SHERBET
best-cherry-sherbet-recipe-how-to-make-cherry-sherbet image
2020-04-14 Add the cherries and their juices to a blender or food processor. Blend until smooth, stopping short of totally liquefying it if you’d like a little texture. Add the milk, cream, booze and lemon juice and blend until just combined. …
From thepioneerwoman.com


30 SOUR CHERRY RECIPES SURE TO MAKE YOUR SUMMER SWEETER
30-sour-cherry-recipes-sure-to-make-your-summer-sweeter image
2020-04-08 Infusing vodka with sour cherries lets you savor the flavor year-round. Wash and dry a bunch of cherries; slash the bottom of each with the tip of a paring knife. Fill a resealable jar with them; top with vodka, fully submerging …
From marthastewart.com


SOUR CHERRY SORBET - HEATHER CHRISTO
sour-cherry-sorbet-heather-christo image
2017-06-08 2 tablespoons lemon juice. Instructions. In a medium pot, combine the cherries, lemon juice, sugar and water to a simmer. Cook for about 5 minutes, stirring often, until the sugar has dissolved and the cherries are soft. …
From heatherchristo.com


RECIPE: LEMON VERBENA SHERBET - THE SIMPLE THINGS
2014-06-19 Roast lemon peel on a baking tray in a low oven for 30 minutes until crispy. 2. Strip the leaves from the stems (they must also be crispy) and whizz peel and leaves together in a …
From thesimplethings.com
Estimated Reading Time 2 mins


CHERRY SORBET RECIPE | EATINGWELL
Step 1. Puree cherries, water and sugar to taste in a blender until smooth. Strain through a fine sieve, pressing on the solids to extract as much liquid as possible. (Discard solids.) Process in …
From eatingwell.com


SOUR LEMON CHERRY SCONES WITH SOUR CREAM RECIPE - BAKING THE …
Roll the strips in granulated sugar and chop into small (1/4"-1/2") squares. Preheat oven to 350° and line two baking sheets with parchment paper or nonstick baking mats. Measure the flour, …
From bakingthegoods.com


CHERRY SORBET - SKINNYTASTE
2011-07-08 Instructions. Stem the cherries and remove the pits. In a medium saucepan over medium heat, combine the cherries with the water, sugar, and lemon juice, and cook until the …
From skinnytaste.com


LEMON VERBENA-BUTTERMILK SHERBET RECIPE | MYRECIPES
Step 1. Combine first 3 ingredients in a saucepan, stirring until sugar dissolves. Bring to a boil; boil 2 minutes. Remove from heat; let stand 30 minutes. Pour syrup through a fine sieve into a …
From myrecipes.com


SOUR-CHERRY AND LEMON-VERBENA SHERBET RECIPE
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.co.uk


SOUR-CHERRY AND LEMON-VERBENA SHERBET RECIPE | RECIPE
Jul 19, 2020 - Fragrant lemon verbena makes a lovely partner for tart cherries in this lip-smacking sorbet. Jul 19, 2020 - Fragrant lemon verbena makes a lovely partner for tart …
From pinterest.co.uk


SOUR CREAM LEMON SHERBET - SERIOUSKETO
2020-04-01 Directions. Place sour cream in a medium mixing bowl (ideally with a pour spout). Place this bowl into a larger bowl with an ice bath and set aside. In a small saucepan over …
From seriousketo.com


SOUR CHERRY SORBET RECIPE - THERESCIPES.INFO
Sour Cherry Sorbet - Not Eating Out in New York hot noteatingoutinny.com. 1 1/2 lbs sour cherries, yielding about 4 cups once stemmed and pitted 1 cup water 1/2 cup sugar 1 …
From therecipes.info


WWW.EATYOURBOOKS.COM
Object Moved This document may be found here
From eatyourbooks.com


HOMEMADE CHERRY LIME SORBET RECIPE
2018-08-09 Pit the cherries. Add cherries to a blender with lime juice and blend until smooth. Add cooled simple syrup and blend again. Pour mixture into a baking dish and put into the …
From scatteredthoughtsofacraftymom.com


MARTHA STEWART SOUR-CHERRY AND LEMON-VERBENA SHERBET RECIPE
Keto & Health Insights for Martha Stewart Sour-cherry And Lemon-verbena Sherbet Recipe. Net Carbs are 22% of calories per serving, at 21g per serving.This meal falls within the range …
From ketofoodist.com


LEMON CHERRY SORBET | URBAN BAKES
2014-07-22 Stir in cherries, salt and lemon juice. Gently mash cherries releasing its natural juice. Using a fine mesh sieve over a medium bowl, strain the mixture to remove the cherry …
From urbanbakes.com


SOUR CHERRY LEMONADE RECIPE | CHATELAINE
Instructions. Stir sour cherry juice with simple syrup and lemon juice in a pitcher. Pour over club soda, then top with ice. Pour into glasses. Garnish with mint and lemon slices, if desired.
From chatelaine.com


SOUR-CHERRY AND LEMON-VERBENA SHERBET | DESSERTS, …
Apr 2, 2016 - Fragrant lemon verbena makes a lovely partner for tart cherries in this lip-smacking sorbet. Apr 2, 2016 - Fragrant lemon verbena makes a lovely partner for tart cherries in this …
From pinterest.ca


LEMON MINT SHERBET RECIPE - FOOD NEWS
Instructions. Beat 2 egg yolks, then add lemon and orange rind and juices. Stir and then add 6 tablespoons of sugar and stir until sugar dissolves.
From foodnewsnews.com


SOUR-CHERRY DAN LEMON-VERBENA SHERBET | RESEPI 2022
Sour-Cherry dan Lemon-Verbena Sherbet. Persiapan Naho Kubota: 10 minit total: 3 jam 50 minit Hasil: Membuat kira-kira 1 liter. Bahan-bahan. Senarai Semak Bahan 3/4 cawan gula. …
From ms.holidaysbeauty.com


LEMON SHERBET MARGARITA COCKTAIL RECIPE - DIFFORD'S GUIDE
SHAKE all ingredients with ice and fine strain into chilled glass. 1 1/2 fl oz. Patrón Silver blanco tequila. 3/4 fl oz. Pallini Limoncello liqueur. 3/4 fl oz. Lemon juice (freshly squeezed) 1/3 fl oz. …
From diffordsguide.com


RECIPETHING - SOUR-CHERRY AND LEMON-VERBENA SHERBET
2 Tbsp. packed fresh lemon-verbena leaves ; 1 1/4 lbs. fresh or thawed frozen sour cherries, pitted (about 3 cups) 1 cup whole milk ; Directions. Bring sugar and water to a boil in a small …
From recipething.com


LEMON SHERBET | KING ARTHUR BAKING
Instructions. Combine the sugar and lemon juice powder in your blender. Pulse 8 to 10 times to combine well. Lemon juice powder does not easily dissolve in liquids, so it must be blended …
From kingarthurbaking.com


LEMON & VERBENA TART WITH RASPBERRIES | RECIPE | RASPBERRY RECIPES ...
The magical sherbet flavour of lemon verbena leaves will take this classic dessert to new heights Jun 29, 2019 - Impress your guests with an easy, delicious baked lemon tart. Pinterest
From pinterest.ca


SOUR-CHERRY AND LEMON-VERBENA SHERBET RECIPE | EAT YOUR BOOKS
Sour-cherry and lemon-verbena sherbet from Martha Stewart Living Magazine, Jul/Aug 2013 (page 161) Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (1) Reviews …
From eatyourbooks.com


Related Search