**Indulge in the Refreshing Delight of Real Lemon Sherbet: A Culinary Journey through Three Luscious Recipes**
Escape the summer heat and tantalize your taste buds with the vibrant flavors of real lemon sherbet. This delectable frozen treat, prepared with the essence of freshly squeezed lemons, offers a delightful symphony of tangy sweetness. As you embark on this culinary adventure, you'll discover three enticing recipes that showcase the versatility of this classic sherbet.
The first recipe introduces the classic Lemon Sherbet, a timeless favorite that captures the true essence of lemon's refreshing taste. With just a few simple ingredients, you'll craft a smooth, creamy sherbet that bursts with citrusy goodness.
Next, embark on a tropical escapade with the Lemon-Lime Sherbet. This vibrant variation combines the zesty flavors of lemon and lime, creating a tantalizingly tangy and refreshing treat. Its vibrant green hue will add a pop of color to your dessert table.
Finally, immerse yourself in the rich depths of the Lemon-Blueberry Sherbet. This delectable creation harmoniously blends the sweet and tangy notes of lemon with the juicy burst of blueberries. The result is a flavor explosion that will leave you craving more.
Each recipe provides step-by-step instructions, ensuring that even novice cooks can effortlessly create these delightful sherbets. Whether you prefer the classic lemon flavor, the tropical twist of lemon and lime, or the vibrant combination of lemon and blueberries, these recipes offer something for every palate. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that celebrates the refreshing zest of real lemon sherbet.
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
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 YOGURT SHERBET
Steps:
- Combine ingredients. Chill 30 minutes then turn in an ice cream freezer.
LEMON SHERBET
Make and share this Lemon Sherbet recipe from Food.com.
Provided by Diana van den Broek
Categories Frozen Desserts
Yield 1 quart
Number Of Ingredients 5
Steps:
- In a saucepan combine the sugar, the rind, and 2 cups water, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer the syrup for 5 minutes.
- Let the syrup cool, strain it into a bowl, and stir in the lemon juice. Chill the syrup, covered, for 2 hours, or until it is cold.
- (The syrup may be made up to one day in advance and kept covered and chilled.) Freeze the syrup in an ice cream freezer according to the manufacturer's instructions until it is almost frozen but still mushy.
- In a bowl beat the egg white until it holds soft peaks, add it to the sherbet, and freeze the sherbet again in the ice-cream freezer until it is frozen but not firm.
- Remove the dasher and freeze the sherbet, covered, until it is firm.
- (The sherbet may be made up to 3 days in advance and kept covered tightly and frozen.) Yield: 1 quart
Nutrition Facts : Calories 1475.8, Fat 1.2, SaturatedFat 0.2, Sodium 78.4, Carbohydrate 383.2, Fiber 5.6, Sugar 360, Protein 6.4
HOMEMADE LEMON-LIME SHERBET
Impress your guests with this Homemade Lemon-Lime Sherbet recipe. In just 10 minutes, create a sweet and tasty sherbet for a refreshing dessert that will inevitably become your new favorite.
Provided by My Food and Family
Categories Home
Time 6h10m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 4
Steps:
- Add milk to drink mix in large freezerproof non-metal bowl; stir until mix is dissolved. Stir in lime zest and juice. Freeze 2 hours or until partially frozen.
- Spoon milk mixture into blender; blend until smooth. Return to bowl. Whisk in COOL WHIP.
- Freeze 4 hours or until frozen. Remove from freezer 20 min. before serving. Let stand at room temperature to soften slightly.
Nutrition Facts : Calories 70, Fat 2.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
LEMON SORBET
Lovely Lemon Sorbet to cleanse your palate after a meal!
Provided by FLASHDANCE16
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time P1DT1h15m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 71 calories, Carbohydrate 18.9 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.6 mg, Sugar 17.3 g
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.
FRESH LEMON SHERBET
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
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.
Tips:
- Use fresh lemons for the best flavor. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will be less bright.
- Make sure the sugar is completely dissolved before freezing the sherbet. If the sugar is not dissolved, it will crystallize and the sherbet will be grainy.
- Freeze the sherbet for at least 4 hours before serving. This will allow the sherbet to set and develop its full flavor.
- If you want a smoother sherbet, you can strain it before freezing. This will remove any ice crystals that may have formed.
- Serve the sherbet immediately after it has been frozen. If you let it sit out for too long, it will start to melt and lose its flavor.
Conclusion:
Lemon sherbet is a refreshing and delicious frozen treat that is perfect for a hot summer day. It is easy to make and can be customized to your liking. With a few simple ingredients, you can create a delicious and refreshing sherbet that the whole family will enjoy.
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