Lemon Sorbet In Lemon Cups Recipes

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:

• 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:

• Mix all ingredients together, stirring well. If you cant get berry sugar or superfine sugar, regular sugar can be used if you put it thru a food processor and pulse a few times.
• Cool in fridge for at least two hours.
• Using ice cream machine follow manufactures intructions. (25 minutes) Is how long mine takes.
• Scoop out pulp from lemons. Trim bottom of lemon cups so they dont rock.
• When sorbet is ready scoop into lemon cups and garnish with lemon zest.
• Return to freezer until ready to serve or store lemon sorbet in freezer and scoop just before serving.