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
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.
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.
CITRUS SHERBET
I have not tried this recipe. I got it from Diabetic Living Daily Recipe. Unflavored gelatin and buttermilk give this easy sherbet its smooth texture while helping to keep the fat and calories per serving low. The recipe calls for 1 envelope of unflavored gelatin.
Provided by internetnut
Categories Beverages
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine sugar and unflavored gelatin. Stir in 2 cups of the orange juice. Cook and stir until sugar and gelatin dissolve. Remove from heat. Stir in remaining 2 cups orange juice, the buttermilk, lime peel, and lime juice. (Mixture may appear curdled.) If desired, add food coloring to tint desired color.
- Transfer mixture to a 3-quart rectangular baking dish or freezer container. Cover; freeze for 4 to 5 hours or until almost firm. Break mixture into small chunks; transfer to a large chilled bowl. Beat with an electric mixer on medium speed about 2 minutes or until smooth but not melted. Return to dish or container. Cover and freeze about 4 hours more or until firm. (Or, transfer mixture to a 4- to 5-quart ice cream freezer; freeze according to manufacturer's directions. If desired, ripen [see tip, page ?].).
Nutrition Facts : Calories 226.2, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.6, Sodium 47, Carbohydrate 53.3, Fiber 0.4, Sugar 49.3, Protein 3.5
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