SORBET CUP RECIPES

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LEMON SORBET RECIPE: HOW TO MAKE IT - TASTE OF HOME



Lemon Sorbet Recipe: How to Make It - Taste of Home image

Whether you serve it in chilled bowls or scoop it into cut lemon halves, this creamy four-ingredient sorbet is both sweet and tart. It makes a delightfully refreshing finish to any meal. —Goldene Petersen, Brigham City, Utah

Provided by Taste of Home

Categories     Desserts

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield about 2 cups.

Number Of Ingredients 5

1 cup sugar
1 cup water
3 tablespoons grated lemon zest
3/4 cup lemon juice
Optional: Cookie cups, lemon wedges and additional lemon zest

Steps:

  • Place sugar and water in a small saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, 2 minutes. Cool completely. , Stir in lemon zest and juice. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. , Transfer sorbet to a freezer container, allowing headspace for expansion. Freeze until firm, about 4 hours. If desired, serve in cookie cups with lemon wedges and top with additional lemon zest.

Nutrition Facts : Calories 138 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 1mg sodium, CarbohydrateContent 36g carbohydrate (34g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

BEST SORBET RECIPE - HOW TO MAKE FRUIT SORBET - DELISH



Best Sorbet Recipe - How To Make Fruit Sorbet - Delish image

With this easy sorbet recipe any fruit can be used! There is also a no-churn recipe if you don't have an ice cream maker.

Provided by Makinze Gore

Categories     dairy-free    low-carb    vegetarian    Summer    dessert

Total Time 4 hours 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 9

3 lb. strawberries, tops removed and halved
1 c. granulated sugar
1 tbsp. lemon juice
1/4 tsp. kosher salt
2 lb. raspberries
1 c. granulated sugar
3/4 c. water
1 tbsp. lemon juice
1/4 tsp. kosher salt 

Steps:

  • Ice cream maker method
  • No churn method

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LEMON SHERBET RECIPE: HOW TO MAKE IT - TASTE OF HOME
Lemon juice provides the snappy flavor in this wonderful lemon sherbet recipe from our Test Kitchen. The light, make-ahead treat looks splendid served in individual "boats" made from lemon halves. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
From tasteofhome.com
Reviews 4.5
Total Time 10 minutes
Category Desserts
Calories 295 calories per serving
  • 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.
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LEMON SHERBET RECIPE: HOW TO MAKE IT - TASTE OF HOME
Lemon juice provides the snappy flavor in this wonderful lemon sherbet recipe from our Test Kitchen. The light, make-ahead treat looks splendid served in individual "boats" made from lemon halves. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Reviews 4.5
Total Time 10 minutes
Category Desserts
Calories 295 calories per serving
  • 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.
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MANGONADA RECIPE - NYT COOKING
When the summer sun screams across Mexico’s city streets and sandy beaches, mangonadas come to the rescue. Also called chamangos, they can be made with any combination of mango sorbet, chopped fresh mango or mango purée, and may or may not be spiked, but they’ll always contain the salty, spicy and tangy flavors of Tajín and chamoy. Tajín, a chile-lime salt, is a delicious addition to sweet and savory foods alike. Its sister condiment, chamoy, is traditionally made from fermented fruit, salt, sugar and chiles. Depending on your location, you can find Tajín, chamoy and tamarind straws — their sour, chewy coating adds an extra tickle of tartness — at supermarkets or Latin American grocers; all three are available online.
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MANGONADA RECIPE - NYT COOKING
When the summer sun screams across Mexico’s city streets and sandy beaches, mangonadas come to the rescue. Also called chamangos, they can be made with any combination of mango sorbet, chopped fresh mango or mango purée, and may or may not be spiked, but they’ll always contain the salty, spicy and tangy flavors of Tajín and chamoy. Tajín, a chile-lime salt, is a delicious addition to sweet and savory foods alike. Its sister condiment, chamoy, is traditionally made from fermented fruit, salt, sugar and chiles. Depending on your location, you can find Tajín, chamoy and tamarind straws — their sour, chewy coating adds an extra tickle of tartness — at supermarkets or Latin American grocers; all three are available online.
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