Frozen Sherbet Dessert Recipes

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FROZEN FRUIT SORBET

From a recent issue of Woman's Day magazine, an almost guilt-free dessert that is so simple to make. Choose your favorite flavor combo or make up your own. Note: prep time does not include freezing time.

Provided by SusieQusie

Categories     Frozen Desserts

Time 5m

Yield 4 serving(s)

Number Of Ingredients 17



Frozen Fruit Sorbet image

Steps:

  • For any variation, place fruit slices or chunks on a wax paper-lined rimmed baking sheet and freeze for 1 1/2 to 2 hours.
  • Process fruit, water and lemon juice in a food processor until smooth.
  • Serve immediately or freeze for up to 2 weeks.

Nutrition Facts : Calories 310.6, Fat 2, SaturatedFat 0.8, Cholesterol 0.1, Sodium 5.7, Carbohydrate 77.5, Fiber 8.9, Sugar 49.8, Protein 3.8

2 medium bananas
1 cup sliced strawberry
2 tablespoons water
1 tablespoon lemon juice
3 medium bananas
1 tablespoon bittersweet chocolate piece
2 tablespoons water
1 medium banana
1 cup mango, cubes
1 cup pineapple chunk
2 tablespoons water
1 tablespoon lemon juice
1 medium banana
1 cup papaya, chunks
1 cup peach, chunks
2 tablespoons water
1 tablespoon lemon juice

FROZEN LEMON SHERBET IN LEMON SHELLS

These are wonderful. Light and tart, they are a great finish off to any meal. Especially nice in warm weather.

Provided by Alia55

Categories     Frozen Desserts

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 9



Frozen Lemon Sherbet in Lemon Shells image

Steps:

  • Sherbet maybe frozen in half or whole lemons. For halves, cut larges lemons in half squeeze juice and scrape out all the pulp, using a grapefruit spoon. For whole lemons, cut a slice from the top, loosing the pulp with a grapefruit knife and scoop it out. Strain through a sieve, pressing the pulp to extract all the juice. Reserve juice. Place the lemon shells in cake pan, cover with a plastic wrap and refrigerate.
  • To prepare sherbet, combine 1 cup water and ¾ cup sugar and bring to boil in a saucepan. Simmer 5 minutes and let cool. Add salt, cream, juice and rind. Pour into freezer tray or shallow metal pan. Freeze until almost firm. Beat smooth with a mixer.
  • Beat egg whites to soft peaks, fold into lemon mixture thoroughly. Freeze again until firm enough to mound from a spoon. Spoon into lemon shells. Place in a cake pan, cover with a plastic wrap and freeze until firm.
  • Decorate with green leaves and drizzle sherbet with an orange liqueur if desired.

Nutrition Facts : Calories 290.3, Fat 6.2, SaturatedFat 3.6, Cholesterol 19.8, Sodium 81.8, Carbohydrate 65.6, Fiber 5.3, Sugar 50.9, Protein 4

4 large lemons
3/4 cup sugar
1 dash salt
1/2 cup light cream
1/2 cup lemon juice
2 teaspoons lemon rind, grated
2 egg whites
1/4 cup sugar
orange liqueur (optional)

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