King Arthur Lemon Sherbet Recipes

LEMON SHERBET

Steps:

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

KING ARTHUR LEMON SHERBET

Steps:

• Combine lemon juice powder and sugar in blender.
• Pulse 8 to 10 times to combine.
• Add cold lemon juice, milk and cornstarch to blender, and blend for 30 seconds to combine.
• If using a bowl instead of blender, whisk the lemon powder, sugar together thoroughly, when whisk in liquid ingredients and corn starch until completely combined.
• Pour cold mixture into ice cream machine and freeze according to manufactures directions.

LEMON SHERBET

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.

FROZEN LEMON SHERBET IN LEMON SHELLS

Steps:

• Sherbet maybe frozen in half or whole lemons. For halves, cut larges lemons in half squeeze juice and scrape out all the pulp, using a grapefruit spoon. For whole lemons, cut a slice from the top, loosing the pulp with a grapefruit knife and scoop it out. Strain through a sieve, pressing the pulp to extract all the juice. Reserve juice. Place the lemon shells in cake pan, cover with a plastic wrap and refrigerate.
• To prepare sherbet, combine 1 cup water and ¾ cup sugar and bring to boil in a saucepan. Simmer 5 minutes and let cool. Add salt, cream, juice and rind. Pour into freezer tray or shallow metal pan. Freeze until almost firm. Beat smooth with a mixer.
• Beat egg whites to soft peaks, fold into lemon mixture thoroughly. Freeze again until firm enough to mound from a spoon. Spoon into lemon shells. Place in a cake pan, cover with a plastic wrap and freeze until firm.
• Decorate with green leaves and drizzle sherbet with an orange liqueur if desired.

LEMON SHERBET

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

LEMON ICE SHERBET (IN ICE CREAM MAKER)

Steps:

• Stir everything together.
• Pour into ice cream maker and prepare according to ice cream maker directions.
• VARIATION: Substitute orange juice or lime juice for lemon.

FRESH LEMON SHERBET

Steps:

• Process zest, sugar, and salt in a food processor until damp, ten to fifteen 1-second pulses.
• With the machine running, add lemon juice and water in a slow steady stream; continue to process until the sugar is fully dissolved, about 1 minute.
• Strain the mixture through a non-reactive fine-mesh strainer into a medium bowl to remove pulp and zest; stir in Triple Sec, then cover with plastic wrap and chill in the freezer until very cold, about 40º, 30-60 minutes (Alternatively, set the bowl over larger bowl containing ice water).
• Do not let mixture freeze.
• When mixture is cold, using a whisk, whip the cream in a chilled medium bowl until soft peaks form. Whisking constantly, add the chilled juice mixture in a steady stream, pouring against the edge of the bowl.
• Immediately start the ice cream machine and add the juice/cream mixture to the frozen insert.
• Churn until the sherbet has the texture of soft-serve ice cream, 25 to 30 minutes.
• Remove the canister from the machine and transfer the sherbet to a storage container; press plastic wrap directly against the surface of the sherbet (to prevent ice crystals from forming) and freeze until firm, at least 3 hours. Can be wrapped well in plastic and frozen for up to one week.
• To serve, let sherbet stand at room temperature until slightly softened and an instant-read thermometer inserted into the sherbet registers 12º to 15º.