Lemon Sherbert 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:

• 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:

• 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:

• 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.