Lemon sorbet?!


Question:

Lemon sorbet?

recipe


Answers:
Meyer Lemon Sorbet Recipe
1 cup sugar
1 cup water
1 cup freshly squeezed juice from meyer lemons (about 3-4 lemons)
2 teaspoons fine lemon zest

1 In a small saucepan on medium high heat, make a simple syrup by heating sugar and water until the sugar has completely dissolved. Remove from heat and let cool. Mix in the lemon juice and zest. Chill, either in the refrigerator, or by placing in a metal bowl over an ice bath.

2 Once the mixture has thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions. If you don't have an ice cream maker, you can pour the mixture into a shallow pan and freeze in your freezer until semi-solid. Then take a fork and fluff it up, returning it the the freezer to freeze firm. Then put in a food-processor or blender to process until smooth.

Place sorbet in an airtight container and freeze until ready to serve.

3 Scoop out preferably with a melon-baller. Garnish with mint. Makes 2 1/2 cups.

Source(s):
http://www.elise.com/recipes/archives/00...

I dont liek sorbet. It makes me wanna puke

I pint water
100 grams of sugar.
Dissolve over heat.
Add lemon juice to your taste.
Put in a container into freezer.
When softly frozen, whisk up for 2 min and put back in freezer until frozen..easy peasy enjoy!!!

Lemon Sorbet

3 cups water
1 cup sugar
1/2 cup fresh lemon juice
2 teaspoons grated fresh lemon rind



1. In a saucepan over high heat, stir as you bring the water and sugar just to a boil; stir until the sugar dissolves.
2. Remove saucepan from burner and let mixture cool.
3. Add sugar syrup, lemon juice and lemon rind to a blender; process until smooth.
4. Cover and chill 2 hours.
5. Pour mixture into the container of a 1-gallon ice cream maker.
6. Freeze by following the manufacturer's directions.

Don't have a recipe sorry- but put soem mint in it too- it's great!

I've used this one before- simple but great:
1 cup water
1 cup sugar
1 cup fresh lemon juice
1 tablespoon lemon zest


Bring the water and sugar to a boil in a small saucepan, remove from the heat, and cool. Combine the syrup with the lemon and zest and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the sorbet is made, transfer to an airtight container. Cover tightly and freeze until ready to serve.

1 cup sugar
1 cup water
1 cup freshly squeezed juice from meyer lemons (about 3-4 lemons)
2 teaspoons fine lemon zest

1 In a small saucepan on medium high heat, make a simple syrup by heating sugar and water until the sugar has completely dissolved. Remove from heat and let cool. Mix in the lemon juice and zest. Chill, either in the refrigerator, or by placing in a metal bowl over an ice bath.

2 Once the mixture has thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions. If you don't have an ice cream maker, you can pour the mixture into a shallow pan and freeze in your freezer until semi-solid. Then take a fork and fluff it up, returning it the the freezer to freeze firm. Then put in a food-processor or blender to process until smooth.

Place sorbet in an airtight container and freeze until ready to serve.

3 Scoop out preferably with a melon-baller. Garnish with mint. Makes 2 1/2 cups.

200g caster (superfine) sugar
300ml water
4 lemons, washed
1 large (US extra large) egg white
a little granulated sugar, for sprinkling

1. Put the sugar and water into a heavy pan and bring slowly to the boil, stirring occasionally, until the sugar has just dissolved.

2. Using a swivel vegetable peeler, pare the rind thinly from two of the lemons directly into the pan. Simmer for about 2 minutes without stirring, then remove the pan from the heat. Leave the syrup to cool, then chill.

3. Squeeze the juice from all the lemons and carefully strain it into the syrup, making sure all the pips are removed. Take the lemon rind out of the syrup and set it aside until you make the garnish.

4. Strain the syrup into a plastic tub or a similar shallow freezerproof container and freeze for 4 hours, until the mixture is mushy.

5. Scoop the mushy mixture into a food processor and beat until smooth. Lightly whisk the edd white with a fork until it is just frothy. Spoon the sorbet back into its container and beat in the egg white. Return to the freezer for 1 hour.

6. To make the sugared rind garnish, use the blanched rind from step 2. Cut into very thin strips and sprinkle with granulated sugar on a plate. Scoop the sorbet into bowls or glasses and decorate with sugared lemon rind.

(I've only done this once. It seemed a little too sweet, so it might be a good idea to use a little less caster sugar. Also, the sorbet wasn't ready by the end of step 5, and it had formed layers, so mix it up again with a fork and put it back into the freezer for several more hours. It was fine then.)




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