LEMON SORBET
A simple and refreshing lemon sorbet with just 4 ingredients, serve as a light dessert or in between courses at a dinner party
Provided by Miriam Nice
Categories Dessert, Treat
Time 20m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 179 calories, Carbohydrate 42 grams carbohydrates, Sugar 42 grams sugar
LEMON SORBET
Whether you serve it in chilled bowls or scoop it into cut lemon halves, this creamy four-ingredient sorbet is both sweet and tart. It makes a delightfully refreshing finish to any meal. -Goldene Petersen, Brigham City, Utah
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 cups.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 138 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 0 fiber), Protein 0 protein.
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
SAUTéED ZUCCHINI WITH LEMON
One more thing to do with all that zucchini from the garden. This is a quick, good, and easy side dish that can be served with a weeknight family meal as well as a fancy dinner. Goes great with grilled chicken or even a nice snack on its own.
Provided by littleturtle
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, heat the butter and oil over medium heat.
- Cut each zucchini half lengthwise into 4 pieces.
- Season the flour with salt & pepper, then coat with the zucchini with flour.
- Sauté zucchini in oil and butter until cooked through but not mushy, turning to brown on all sides (5-10 minutes).
- When done, turn heat to low, and add soy sauce and lemon juice.
- Serve promptly.
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- Zucchini Banana Bread. Zucchini banana bread is the sweet zucchini treat that introduced me to zucchini desserts, and I love it just as much now as I ever did.
- Toasted Coconut Lime Zucchini Bread. This bread has the same dense heartiness as the banana bread recipe above, but it’s much tangier and has a bit of a tropical flavor, as well.
- Zucchini Lemon Cookies. These lemon zucchini cookies are a must-try for anyone who loves the bright, zesty flavor of lemon. They’re soft and chewy with incredibly crispy edges, and the intense burst of flavor will shoot your taste buds straight to cloud nine.
- Walnut Zucchini Bars. Whether you’re looking for a lightly sweet, super healthy on-the-go breakfast or just a midday pick-me-up, walnut zucchini bars are a crunchy, nutty delight.
- Chocolate Chunk Zucchini Blondies. These blondies are soft and tender in the middle, but they have a wonderfully crackly topping that’s a true joy to eat.
- Cinnamon Cardamom Zucchini Pudding. If a quick, spiced dessert is more your style, you’ll have to try this tasty pudding made with zucchini, dates, water, coconut milk, cinnamon, cardamom, and chia seeds.
- Double Chocolate Zucchini Cookies. These fudgy cookies are out-of-this-world chocolatey, especially if you top them with a drizzle of chocolate syrup.
- Peanut Butter Zucchini Cake. If peanut butter isn’t really your thing, you need to pass this recipe right on by because it’s peanut butter on top of peanut butter with a bit of peanut butter added in for extra oomph.
- Pina Colada Zucchini Bread. If you’re looking for a truly tropical, 100% beach-ready dessert, you can’t beat pina colada zucchini bread. You’ll make it with zucchini, standard baking ingredients, coconut extract, rum extract, vanilla extract, crushed pineapple, and your favorite chopped nuts.
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