How do you make lemon sorbet?

Question

I really would like to know how to make Lemono Sorbet! I saw it in a magazine, and it looked absolutly delicious!

Answer 1

Here's 2 versions for you.

Lemon Sorbet
Recipe courtesy Emeril Lagasse, 2003

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: about 2 cups

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.
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Pineapple and Meyer Lemon Sorbet
Recipe courtesy Joanne Weir, More Cooking in the Wine Country, Simon and Schuster, 2001

Recipe Summary
Difficulty: Easy
Prep Time: 40 minutes
Inactive Prep Time: 3 minutes
Cook Time: 20 minutes
Yield: 1 quart

3 Meyer, Eureka, or Lisbon lemons
1 ripe pineapple, peeled, cored, and cut into chunks
1 cup sugar

Grate 2 tablespoons lemon zest and reserve. Juice the lemons and reserve the juice separately. Place the lemon juice and the pineapple chunks in a blender and puree until smooth. Strain through a fine-mesh strainer into a large measuring cup. Add the reserved zest and stir together. You should have about 4 cups of puree. For each 4 cups of puree, measure 1 cup sugar.

Place approximately 1/4 of the puree in a saucepan. Add the sugar and stir over medium heat until the mixture is simmering and the sugar has melted. Add this to the remaining puree and stir together. Place in the refrigerator and chill until cold.

Freeze according to the instructions for your ice cream maker.

Answer 2

LEMON SORBET Makes about 11/2pints.

If you don't have an ice-cream maker, use this recipe to make lemon granita.

• 6 lemons
• 1 c. sugar
• 11/4 c. water
For lemon cups (optional):
• White of 1 pasteurized egg (or 1/8 c. pasteurized egg whites)
• Sugar for rolling cups

Directions
Grate the zest (just the bright yellow part) from one of the lemons and set aside.
Juice all the lemons (before cutting them open, roll each on a countertop, pressing down firmly, to free the juice), and pour through a strainer to remove seeds and pulp. Set juice aside; there should be about a cup.
If desired, save the lemon halves to use as serving cups. (See below.)
In a medium saucepan, stir together the sugar and the water and bring to a boil over medium heat, stirring until the sugar is dissolved. Boil 1 minute.
Remove from heat and stir in the lemon zest and juice. Pour into a bowl and refrigerate, covered, until fully cold, 3 hours or more. (If making an icier-textured granita instead of a sorbet, also put an empty 8- or 9-inch baking pan and a fork -- and the serving dishes if there's room -- in the freezer at the same time.)

After chilling, for smoother texture if desired, strain out lemon zest.

Transfer to an ice cream maker; churn and freeze according to manufacturer's instructions.

Or, to make granita: Pour mixture into the cold pan and return it to the freezer. After 30 minutes or so, when ice crystals are starting to form around the edges, stir and fluff the mixture with the fork, and do so every 20 or 30 minutes for 1 or 2 hours. Serve immediately or cover and freeze.

Check 20 or 30 minutes before serving to make sure you can scrape the surface of the granita with a spoon (that's how it's served). If it is too hard, let it stand at room temperature until serving time, fluffing with a fork and returning it to the freezer if it's getting too soft.

Answer 3

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.

Answer 4

(m)

Light and refreshing, lemon sorbet is the ultimate summer dessert. And it's not hard to make, either. Serves four.


Ingredients:
1/2 c. lemon juice
1/4 c. orange juice
1/4 c. sugar
1 tsp. finely chopped lemon zest
1/4 c. water
1 egg white


Steps:
1. Combine the lemon juice, orange juice, sugar, lemon zest and water in a small bowl.

2. Stir until the sugar dissolves.

3. Cover the mixture and chill 2 hours.

4. Beat the egg white in a separate bowl until stiff. Fold into the chilled citrus mixture.

5. Pour the mixture into an ice cream maker and freeze.

Tips:
If salmonella is a concern in your area, don't make this recipe, as it calls for an uncooked egg white.

Answer 5

INGREDIENTS:
1 lemon's peel, finely diced
1 cup water
1/2 cup sugar
1/2 cup lemon juice
1/2 cup carbonated mineral water
6 strips of lemon zest, for garnish

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DIRECTIONS:
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.


GOOD LUCK!

Answer 6

heres some sites if you dont like one theres always another lol i love lemon sorbet too! good taste!! XD

http://www.razzledazzlerecipes.com/icecream/lemon-sorbet.htm

http://www.ice-cream-recipes.com/ice_cream_sorbet_recipes_2.htm

http://www.recipeatlas.com/dessertrecipes/sorbetrecipes/lemonsorbetrecipe.html

http://www.whatscookingamerica.net/SorbetLemon.htm

http://www.mealmaster.com/recipes/r289.htm

http://www.emerils.com/recipes/by_name/lemon_sorbet.html

hope this helped at all?

Answer 7

i just buy it from the freezer section in the grocery store... much easier.