STRAWBERRY LEMON SORBET
Refreshing and bursting with fruitiness
Provided by Ainsley Harriott
Categories Dessert, Dinner, Lunch, Treat
Time 20m
Number Of Ingredients 3
Steps:
- Put the lemon pieces into a food processor or blender with the sugar and pulse-chop until the lemon and sugar have combined to a purée. Tip the mixture into a bowl.
- Purée the strawberries and add to the lemon mixture. Add about half the lemon juice, taste and add more if necessary - the flavour of the lemon should be intense but not overpower the strawberries.
- Pour into an ice-cream machine and churn until frozen or freeze in a suitable container. You may need to churn the mixture in batches according to the size of your ice-cream machine.
Nutrition Facts : Calories 460 calories, SaturatedFat 2 grams saturated fat, Carbohydrate 119 grams carbohydrates, Sugar 105 grams sugar, Protein 2 grams protein
NO-CHURN STRAWBERRY-LEMONADE SORBET
The nostalgic flavors of a classic summertime drink come together in the easiest ever two-ingredient sorbet. The trick? It's made in a food processor rather than an ice cream machine.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Add the strawberries and lemonade concentrate to a food processor and process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The sorbet will keep for up to 2 months.
LEMON SORBET IN LEMON CUPS
Provided by Valerie Bertinelli
Categories dessert
Time 4h45m
Yield 8 servings (5 cups)
Number Of Ingredients 3
Steps:
- Combine the water and 2 cups of the sugar in a small saucepot. Bring to a boil over high heat and cook until the sugar is just dissolved. Remove from the heat and let cool completely.
- Set a strainer over a 2-cup liquid measure.
- Cut off the top quarter of 8 lemons, then cut a very thin slice from the bottom to make a flat base. Squeeze the juice from the lemon tops into the liquid measure; discard the tops and bottoms.
- Stand up a cut lemon and, using a paring knife, cut around the inner edge of the peel, so you cut the flesh away from the peel. Switch to a spoon and use the incision as a guide to scoop out all the flesh from the inside of the lemon, leaving behind a lemon "cup." Place the flesh in the strainer over the liquid measure and squeeze out all the juice. Repeat with the other 7 lemons. Freeze the lemon cups until ready to serve.
- Zest and juice the remaining 4 lemons; reserve 1 tablespoon zest for the topping. You'll need 2 cups of fresh lemon juice in all; if you have any excess, store it in the fridge or freezer for future use.
- Mix together the cooled simple syrup and the 2 cups lemon juice. Pour the mixture into an ice cream machine and freeze following the manufacturer's instructions. Remove the sorbet to an airtight container and hold in the freezer for at least 2 hours before serving.
- On a small plate, mix together the reserved lemon zest and the remaining 2 tablespoons sugar. Spread the mixture in an even layer and set aside for at least 30 minutes to dry out slightly.
- When ready to serve, scoop the sorbet into the frozen lemon cups and top with sugared lemon zest. Serve immediately.
STRAWBERRY SORBET
This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon - it all works together beautifully.
Provided by Amanda Hesser
Categories dessert
Time 10m
Yield Makes 1 1/2 quarts
Number Of Ingredients 4
Steps:
- Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
- Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 32 grams
LEMON ICE TORTE WITH STRAWBERRY-RHUBARB SAUCE
Categories Cake Food Processor Dessert Bake Freeze/Chill Passover Strawberry Lemon Kosher Rhubarb Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 8
Number Of Ingredients 15
Steps:
- For Crust:
- Combine almonds and sugar in processor and chop finely. Transfer to medium bowl. Combine margarine and cinnamon and mix into almonds. Transfer to 9-inch-diameter springform pan. Using plastic wrap as aid, press almond mixture firmly 2 inches up sides and then over bottom of pan. Freeze 15 minutes.
- Preheat oven to 350°F. Place pan with crust on cookie sheet and bake 20 minutes. If crust sides slip, press back in place with back of fork. Transfer pan to rack and cool crust completely.
- Melt strawberry preserves in heavy small saucepan. Pour into cooled crust and spread to cover bottom. Cool. Soften ice very slightly and spread in pan. Freeze until firm. (Can be prepared 1 day ahead. Cover and freeze.)
- For Sauce:
- Combine 1/2 cup sugar and 1/2 cup water in heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Simmer 5 minutes. Add remaining 1/2 cup sugar and stir to dissolve. Add rhubarb. Bring to boil, reduce heat, cover and simmer until rhubarb is tender, about 8 minutes. Add frozen strawberries and bring to simmer. Cool. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.)
- Remove vanilla pod from sauce. Cut between crust and pan sides with small sharp knife. Remove pan sides. Spoon 1/2 cup sauce over center of torte. Mound fresh strawberries in center. Garnish with fresh mint sprigs. Cut torte into slices and serve with sauce.
LEMONADE SORBET
This delicious lemonade sorbet makes a cool and refreshing dessert for a hot summer day.
Provided by Betty Crocker Kitchens
Time 4h10m
Yield 4
Number Of Ingredients 5
Steps:
- In blender or food processor, place water, lemonade concentrate and honey. Cover; blend on low speed until smooth. Pour into 8-inch square glass baking dish.
- Freeze about 4 hours until firm, stirring several times to keep mixture smooth. Garnish with lemon slices and blueberries.
Nutrition Facts : Calories 190, Carbohydrate 47 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 43 g, TransFat 0 g
STRAWBERRY SORBET
I actually first made a raspberry sorbet with an abundance of raspberries I had growing, but this simple and easy strawberry sorbet is one of my go-tos. -Karen Bailey, Golden, Colorado
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 7 servings.
Number Of Ingredients 3
Steps:
- Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer-safe container; freeze until firm.
Nutrition Facts : Calories 181 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 46g carbohydrate (42g sugars, Fiber 2g fiber), Protein 1g protein.
STRAWBERRY LEMON SORBET
Make and share this Strawberry Lemon Sorbet recipe from Food.com.
Provided by English_Rose
Categories Frozen Desserts
Time 5h20m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Put the lemon pieces into a food processor or blender with the sugar and pulse-chop until the lemon and sugar have combined to a purée. Tip the mixture into a bowl.
- Purée the strawberries and add to the lemon mixture. Add about half the lemon juice, taste and add more if necessary - the flavour of the lemon should be intense but not overpower the strawberries.
- Pour into an ice-cream machine and churn until frozen or freeze in a suitable container. You may need to churn the mixture in batches according to the size of your ice-cream machine.
Nutrition Facts : Calories 519, Fat 0.8, Sodium 3.2, Carbohydrate 134.4, Fiber 5.8, Sugar 124.1, Protein 1.9
FRESH STRAWBERRY SORBET
Categories Ice Cream Machine Berry Dessert Freeze/Chill Fourth of July Kid-Friendly Backyard BBQ Frozen Dessert Strawberry Summer Vegan Party Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Stir 2 cups water and sugar in heavy medium saucepan over high heat until sugar dissolves. Boil 5 minutes.
- Working in batches, puree strawberries in food processor until smooth. Add strawberry puree and orange and lemon juices to sugar syrup; stir to blend. Cover and refrigerate until cold, about 2 hours.
- Process strawberry mixture in ice cream maker according to manufacturer's instructions or place mixture in shallow container and freeze, stirring every hour until set, about 6 hours. (Can be made 3 days ahead. Cover and freeze in airtight container. If sorbet is frozen solid, place in refrigerator for 15 minutes to soften.)
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
More about "lemon sorbet with strawberry sauce recipes"
WHOLE LEMON STRAWBERRY SORBET - THE AMATEUR GOURMET
From amateurgourmet.com
Estimated Reading Time 4 mins
- Put the chopped lemon and the sugar in the bowl of a food processor and pulse until combined. Place in a bowl.
- Puree the strawberries in the same food processor and add to the lemon mixture, plus some lemon juice to taste.
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.
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