Best Frozen Lemon Sherbet In Lemon Shells Recipes

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LEMON SHERBET



Lemon Sherbet image

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

1 cup half-and-half cream
1/3 cup sugar
3 tablespoons lemon juice
1 teaspoon grated lemon zest

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.

LEMON SHERBET



Lemon Sherbet image

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

1 3/4 cups sugar
3 lemons, Rind of lemons removed with a vegetable peeler
2 cups water
1 cup fresh lemon juice, strained (or to taste)
1 large egg white

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

LEMON SHERBET



Lemon Sherbet image

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

1 cup lemon juice, chilled
1 1/2 cups sugar
4 cups 2% low-fat milk

Steps:

  • Mix all ingredients together.
  • Pour into your ice cream maker bowl.
  • Follow your ice cream maker's instructions.

LEMON SHERBET



Lemon Sherbet image

Yield makes 1 1/2 quarts

Number Of Ingredients 4

1 cup fresh lemon juice
2 cups water
1 1/4 cups sugar
3/4 cup milk

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.

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