Lemon Sherbet Recipes

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.

Steps:

• Bring the water and sugar to a boil in a small saucepan, remove from the heat, and cool. Combine the syrup with the lemon and zest and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the sorbet is made, transfer to an airtight container. Cover tightly and freeze until ready to serve.

Steps:

• Heat 250ml water, the sugar and the lemon peel in a small pan until the sugar has dissolved then bring the mixture to the boil. Cook for 3 mins then turn off the heat and leave to cool. Pick out the lemon peel and discard. Measure out 100ml of lemon juice and add to the sugar mixture along with the vodka if using.
• Pour into a freezer box and freeze for 1hr 30 mins then mix up with a whisk to break up and incorporate the ice crystals (which will be starting to form at the edges) before returning to the freezer.
• Keep mixing the sorbet once an hour for 4 hours to break up the ice crystals. Stop mixing when firm but still scoopable then store in the freezer for up to 1 month. Serve scoops of sorbet decorated with a few curls of lemon zest.

Steps:

• In a food processor, whizz the butter, flour and a pinch of salt until the mixture resembles fine breadcrumbs. Add the sugar and lemon zest and whizz again. Add the lemon juice and egg yolk and blend until clumps of dough form around the blades. Keep blending, using the pulse button, until larger balls of dough have formed. Tip out the mixture onto a work surface and knead briefly to bring it together in a smooth ball - don't overwork it or it will be tough. Cut the dough into 2 equal pieces and pat into flat discs, then wrap in cling film and chill for at least 30 mins. Line 2 baking sheets with baking parchment.
• Remove the dough from the fridge 15 mins before you're ready to roll it. Lightly flour your work surface and rolling pin. Unwrap 1 piece of dough and roll it out to the thickness of a 50p piece. Use a 6cm cutter to stamp out discs (you should get about 15) and transfer to a baking sheet using a palette knife.
• Unwrap and roll out the remaining dough to the same thickness. Stamp out 15 discs and transfer to the second baking sheet. Use a small round cutter (about 1cm) or the end of a piping nozzle to stamp holes from the middle of 15 of the biscuits. Loosely cover the trays with cling film and chill for 15 mins. Heat oven to 180C/160C fan/gas 4.
• Bake the biscuits for 15 mins, swapping the trays over halfway through. Remove from the oven, leave to cool for 5 mins, then transfer to a wire rack and leave to cool completely.
• Meanwhile, make the filling. Place the butter, sugar and half the lemon curd in a bowl. Mash together, then blend with an electric hand whisk. Transfer to a piping bag and snip off the end, making a 1cm opening. Place the remaining lemon curd in another piping bag and snip off the end to make a slightly smaller hole. Dust a little sherbet over the biscuits with a hole in the centre.
• Pipe blobs of lemon filling in a ring shape onto each whole biscuit, leaving space in the centre to fill with lemon curd. Fill the middles, then sandwich a sherbet-dusted biscuit on top of each one. Store in a biscuit tin for 3 days.

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.

Steps:

• Place sugar and water in a small saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, 2 minutes. Cool completely. , Stir in lemon zest and juice. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. , Transfer sorbet to a freezer container, allowing headspace for expansion. Freeze until firm, about 4 hours. If desired, serve in cookie cups with lemon wedges and top with additional lemon zest.

Steps:

• Mix all ingredients together.
• Pour into your ice cream maker bowl.
• Follow your ice cream maker's instructions.

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

Steps:

• Combine ingredients. Chill 30 minutes then turn in an ice cream freezer.

Steps:

• In a medium, nonreactive saucepan, mix 1 cup (250 ml) of the milk with the sugar. Grate the zest of the lemon directly into the saucepan. Heat, stirring frequently, until the sugar is dissolved. Remove from the heat and add the remaining 2 cups (500 ml) milk, then chill thoroughly in the refrigerator.
• Stir the lemon juice into the milk mixture. If it curdles a bit, whisk it vigorously to make it smooth again. Freeze in your ice cream maker according to the manufacturer's instructions.
• Lemon Sherbet is good with anything berry, including Raspberry Ice Cream (page 93) or Strawberry Sorbet (page 128). Or simply serve it with lots of lightly sweetened berries.

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.

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.

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.

Steps:

• Combine lemon juice powder and sugar in blender.
• Pulse 8 to 10 times to combine.
• Add cold lemon juice, milk and cornstarch to blender, and blend for 30 seconds to combine.
• If using a bowl instead of blender, whisk the lemon powder, sugar together thoroughly, when whisk in liquid ingredients and corn starch until completely combined.
• Pour cold mixture into ice cream machine and freeze according to manufactures directions.

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.

Steps:

• Prepare an ice bath. Place lemon juice in a small saucepan set over medium heat. Boil until reduced by half, about 12 minutes. Add sugar; stir until dissolved, about 4 minutes. Remove from heat. Stir in the buttermilk, cream, corn syrup, salt, and candied lemon zest. Chill over the ice bath or overnight in the refrigerator.
• Freeze mixture in an ice-cream maker, according to manufacturer's directions. Place in an airtight container in the freezer; store up to 1 month.

Steps:

• Mix Lemonade in very large punch bowl.
• Add soda and frozen fruit.
• Open sherbet and dump the entire package of it into punch (it will float on the top).
• Due to the frozen fruit and Sherbet, there is really no need for ice until later, or unless it it very hot.

Steps:

• With a sharp paring knife, cut off the tops of the lemons (about one inch). With a teaspoon, remove the pulp from the lemons, being careful not to damage the shells.
• Extract the juice from the lemon pulp by pressing it through a sieve into a bowl. Reserve one cup of the juice.
• Put lemon shells including tops on a tray in the freezer.
• To make the sorbet, combine water and sugar in a heavy saucepan, and bring mixture to a boil. Boil for three minutes.
• Remove saucepan from heat and add lemon juice and lemon rind. Allow to cool.
• Put mixture into sorbet machine and freeze according to manufacturer's instructions.
• Beat the egg white and fold into the sorbet. Store in freezer.
• Just before serving, fill the lemon shells with the sorbet, decorate each with a mint leaf, and replace the tops.

Steps:

• Scrub the lemons, then grate the zest into a pan. Add the sugar with 550ml water. Bring to the boil, then simmer for 5 mins. Remove from the heat and stir in the citric acid. When cool, add the lemon juice.
• Pour into small plastic tumblers and freeze until the mixture is slushy. Stir really well, put a straw in the centre of each tumbler and freeze until solid.