Best 7 Meyer Lemon Limoncello Sorbet Recipes
Indulge in the ultimate summer treat with our Meyer Lemon Limoncello Sorbet, a refreshing and tangy dessert that combines the vibrant flavors of Meyer lemons and limoncello. Get ready to tantalize your taste buds with this delightful sorbet, perfect for any occasion.
This zesty sorbet is crafted with fresh Meyer lemons, renowned for their unique balance of sweetness and acidity. The addition of limoncello, an Italian lemon liqueur, enhances the citrusy notes and adds a touch of boozy delight.
Discover the culinary journey within this article, featuring a collection of sorbet recipes that cater to various preferences. Dive into the classic Meyer Lemon Limoncello Sorbet, or explore variations such as the refreshing Lemon Sorbet, the creamy Raspberry Sorbet, and the tropical Pineapple Coconut Sorbet.
Each recipe provides step-by-step instructions, ensuring a smooth and successful sorbet-making experience. Learn the art of creating these frozen treats in the comfort of your own kitchen.
HOMEMADE LIMONCELLO USING MEYER LEMONS
Homemade limoncello made with Meyer lemons is truly the best recipe for making limoncello liqueur. This sweet, yet tart, alcoholic beverage is an excellent mixer to accompany any, and many, cocktails.
Provided by Ann Accetta-Scott
Categories Beverage
Number Of Ingredients 4
Steps:
- Remove the stem and blossom end of the lemons. Quarter the lemons, removing as many of the seeds as possible.
- Place lemon into half-gallon mason jar, making sure the alcohol covers the lemons. Added additional Everclear if needed.
- Add a lid to the jar and allow the mixture to infuse at room temperature until yellowish in color, about 14 days or longer. The longer the mixture sits, the better the flavor.
- Bring water to boil in a saucepan. Add sugar and stir until the sugar dissolves. Remove syrup from heat and allow the simple syrup to cool to room temperature.
- Pour infused alcohol into the syrup through a fine-mesh strainer, discard lemons, stir the mixture well.
- Using a jar funnel pour limoncello into thick, freezer-safe glass bottles. Store in the freezer for at least 2 weeks before serving.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
TART MEYER LEMON SORBET
A tasty tart Meyer lemon sorbet. It's paleo-friendly too, for my weirdo daughter.
Provided by Carol Anderson
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 36m
Yield 6
Number Of Ingredients 4
Steps:
- Combine water and honey and a microwave-safe bowl; heat in microwave for about 30 seconds. Stir water until honey is dissolved.
- Stir lemon juice and lemon zest into honey water; pour into an ice cream maker. Process according to manufacturer's instructions for 25 minutes.
- Scrape sorbet into a chilled loaf pan and freeze.
Nutrition Facts : Calories 149.6 calories, Carbohydrate 42.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 4.6 mg, Sugar 36.8 g
LIMONCELLO LEMON SORBET (WITH OR WITHOUT MINT)
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.
Provided by minnie
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 6h35m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 162.8 calories, Carbohydrate 39.9 g, Fiber 0.2 g, Protein 0.2 g, Sodium 3.8 mg, Sugar 36.9 g
MEYER LEMON SORBET
Make and share this Meyer Lemon Sorbet recipe from Food.com.
Provided by KLHquilts
Categories Frozen Desserts
Time P1DT10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In small saucepan on medium high heat, make a simple syrup by combining sugar and water and heating until the sugar has completely dissolved, stirring constantly. Bring to a boil, boil one minute without stirring, and remove from heat. Allow to cool.
- Mix in the lemon juice and lemon zest.
- Chill in the refrigerator overnight.
- Pour into your ice cream maker and freeze according to the manufacturer's directions.
Nutrition Facts : Calories 138.3, Fat 0.1, Sodium 2, Carbohydrate 36.2, Fiber 0.2, Sugar 34.3, Protein 0.1
MEYER LEMON LIMONCELLO
From the Lemonladies in California, this is HEAVEN! (cooking time is the amoutn of time the lemon zest sits in the alcohol)
Provided by CHRISSYG
Categories Beverages
Time P21DT20m
Yield 30 serving(s)
Number Of Ingredients 5
Steps:
- Wash the lemons and leaves; with a potato peeler remove the rind from the lemon (take care to only remove yellow skin, not white flesh.
- put lemon rind,leaves and alcohol in a sealed jar and let it soak for two or three weeks.
- Toward the end of the two/three weeks put sugar and water in a pan, let it boil for 4 minutes and let it cool.
- Mix everything, remove the lemon rind and filter the mixture through a coffee paper filter or washed cheesecloth.
- Put in bottles and put in freezer. In few hours the limoncello is ready to be served.
- If you cannot find pure spirits, you can substitute a good quality vodka, and cut back on some of the water.
Nutrition Facts : Calories 98.7, Fat 0.1, Sodium 1.4, Carbohydrate 26.2, Fiber 1.1, Sugar 23.6, Protein 0.4
MEYER LEMON SORBET
If you're lucky enough to have your own small trees of Meyer lemons or a specialty market that stocks them in season, I highly recommend making a delicious, cooling summer sorbet from them! The Meyer is highly prized among chefs. It's slightly sweeter than a regular lemon.....a cross between a lemon and a tangerine. It's an incredible lemon.
Provided by Citruholic
Categories Dessert
Time 20m
Yield 6 scoops, 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine water and sugar in small sauce pan. Cook til sugar dissolves and boil one minute without stirring. Remove from heat. Add lemon juice and zest. Cool completely in refrigerator.
- When cool, freeze according to your ice cream maker's specifications. Usually takes about 20-30 minutes. Mixture will not be solid, but turn out into a freezer-safe container, lay plastic wrap on top and seal tightly. Freeze til solid. Enjoy with a drizzle of limoncello over it!
Nutrition Facts : Calories 149.3, Sodium 1.6, Carbohydrate 40.4, Fiber 0.3, Sugar 35.3, Protein 0.3
MEYER LEMON SORBET
There were quite a few things I missed about the Bay Area when I packed up my bags and moved to France. Burritos, bean-to-bar chocolates, and "centered" people were some of them. Okay, I didn't miss the centered people. But I was surprised at how much I missed Meyer lemons, which are sweeter and more perfumed than regular Eureka lemons. Their vibrant, deep yellow color makes other lemons pale in comparison. If you're lucky enough to know someone with a Meyer lemon tree, you're likely to be handed a large sack of them when the fruits are in season. Some greengrocers and specialty markets now carry them, too. Otherwise, you can use regular Eureka lemons in this recipe, but increase the sugar to 1 cup (200 g).
Yield makes about 1 quart (1 liter)
Number Of Ingredients 5
Steps:
- In a medium saucepan, bring the water, sugar, and lemon zest to a boil, stirring to dissolve the sugar. Pour into a medium bowl and let cool to room temperature.
- Stir in the lemon juice and Champagne, other sparkling wine, or vodka. Cover and refrigerate until thoroughly chilled.
- Freeze in an ice cream machine according to the manufacturer's instructions.
- This sorbet will freeze quite hard because it contains an especially large amount of water, so it's best eaten shortly after it's frozen. Or, remove it from the freezer ahead of serving so that it's soft enough to scoop. You can omit the alcohol, but the sorbet will freeze up even harder.
Tips:
- Select the ripest Meyer lemons: Look for lemons with a deep yellow color and a smooth, unblemished skin. Avoid lemons that are green or have bruises or blemishes.
- Use a microplane zester to remove the lemon zest: This will help release the flavorful oils from the lemon zest and create a more vibrant sorbet.
- Chill the sorbet base thoroughly before freezing: This will help the sorbet freeze more evenly and prevent the formation of ice crystals.
- Churn the sorbet in an ice cream maker according to the manufacturer's instructions: This will help incorporate air into the sorbet and create a light and fluffy texture.
- Freeze the sorbet for at least 4 hours before serving: This will allow the sorbet to firm up and develop its full flavor.
- Serve the sorbet immediately after scooping: This will help prevent the sorbet from melting and becoming too soft.
Conclusion:
Meyer lemon limoncello sorbet is a refreshing and flavorful dessert that is perfect for any occasion. With its bright citrus flavor and creamy texture, this sorbet is sure to be a hit with everyone who tries it. So next time you have a craving for something sweet and tangy, give this Meyer lemon limoncello sorbet a try. You won't be disappointed!
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