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.
KING ARTHUR LEMON SHERBET
This came in my flyer from King Arthur Flour and with summer right around the corner I can't wait to try this. They describe it as a light and lemony sherbet, with just a handful of ingredients. It calls for lemon powder which I've ordered but I'm sure it would be just as good with fresh lemon zest.
Provided by Bonnie G 2
Categories Frozen Desserts
Time 45m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 120.3, Fat 2.1, SaturatedFat 1.1, Cholesterol 6.1, Sodium 26.8, Carbohydrate 24.7, Fiber 0.1, Sugar 22.6, Protein 2
LEMON SHERBET JAMMY DODGERS
Everyone's favourite jam biscuit gets a zesty makeover - sandwich with lemon curd and sprinkle with sherbet for extra zing
Provided by Cassie Best
Categories Afternoon tea, Treat
Time 1h
Yield Makes 15
Number Of Ingredients 9
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.
Nutrition Facts : Calories 151 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 13 grams sugar, Protein 1 grams protein, Sodium 0.1 milligram of sodium
LEMON SHERBET
Meyer lemons make a sublime sherbet, but any lemons will do. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Freezing time not included in the preparation time.
Provided by Molly53
Categories Frozen Desserts
Time 15m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Boil water and sugar together for five minutes.
- Add lemon juice; cool and freeze to a mush.
- Fold in stiffly beaten egg whites and continue freezing until ready to serve.
Nutrition Facts : Calories 200.2, Sodium 10.9, Carbohydrate 51.4, Fiber 0.1, Sugar 50.4, Protein 0.7
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
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
More about "king arthur lemon sherbet recipes"
LEMON SQUARES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (116)Total Time 1 hr 10 minsServings 16
- Preheat the oven to 350°F., To make the crust: Whisk together the flour, salt, and confectioners' sugar.
- If the mixture begins to stick to your hands, chill in the freezer for 5 to 10 minutes, then continue to press into the pan.
STRAWBERRY SORBET RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (36)Total Time 5 hrs 10 minsServings 1Calories 90 per serving
- First, decide which sorbet you'd like to make. The Simple Freezer Sorbet requires only a food processor and freezer; the Churned Sorbet requires an ice cream maker., To make Simple Freezer Sorbet
- Combine the water and sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring. Remove the syrup from the heat, pour it into a bowl, and set in the refrigerator to cool., Wash and trim the strawberries., Place the strawberries in the work bowl of a food processor. Process until fairly smooth, but not puréed., Add the syrup and citrus juice, and pulse briefly, just to combine. The syrup doesn't have to be cold, but it shouldn't be boiling hot, either. Lukewarm or cooler is fine., Place the mixture in a shallow pan; an 8" x 8" or 9" round cake pan are both good choices. Place the pan in the freezer. There's no need to cover it., After 2 hours, use a fork or spoon to stir it around, bringing the frozen edges into the center. Return to the freezer., Continue to stir every hour or so, until the sorbet is nearly as firm as you like. This may be as little as 4 hours total, start to finish; or it may
- Combine the water and sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring. Remove the syrup from the heat, pour it into a bowl, and set in the refrigerator to cool., Place the strawberries and citrus juice in a food processor, and purée till completely smooth., Press the purée through a fine-mesh strainer, to remove the seeds., Combine the seedless purée with the corn syrup and sugar syrup. Chill for 1 hour, or until refrigerator-cold., Make the sorbet according to the manufacturer's directions for your ice cream maker. The finished sorbet will be fairly soft; "ripen" it for a couple of hours in the freezer to firm it up, if desired.
BEST LEMON RECIPES | KING ARTHUR BAKING
From kingarthurbaking.com
LEMON BUTTERMILK SHERBET | EASY HOMEMADE SHERBET …
From afarmgirlsdabbles.com
LEMON TART WITH FRESH BERRIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
EASY LEMON SHERBET • FOOD FOLKS AND FUN
From foodfolksandfun.net
LEMON SHERBET | RECIPE | SHERBET RECIPES, LEMON DESSERTS, KING …
From pinterest.co.uk
RASPBERRY CREAM CHEESE COFFEE CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
FRESH LEMON SHERBET RECIPE - FOOD.COM
From food.com
SHERBET RECIPES, LEMON DESSERTS, KING ARTHUR FLOUR - PINTEREST
From pinterest.com
A SUNNY BREAD TO CHASE THE SNOW AWAY | KING ARTHUR BAKING
From kingarthurbaking.com
17 HOMEMADE SHERBET RECIPES (EASY DESSERTS) - INSANELY GOOD
From insanelygoodrecipes.com
LEMON BUNDT CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
SHERBET DIPPER RECIPE - BBC FOOD
From bbc.co.uk
LEMON SHERBET RECIPE (WITHOUT AN ICE CREAM MACHINE)
From wheelofbaking.com
QUICK LEMON BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
ORANGE SHERBET RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
You'll also love