Recipes for "lemon sorbet"

Gather all ingredients.

Stir diced lemon peel, 1 cup of water, and sugar together in a saucepan; bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool.

Stir lemon syrup with peel, lemon juice, and mineral water together in a pitcher or bowl.

Pour lemon mixture into an ice cream maker, and freeze according to the manufacturer's instructions, about 20 minutes. Garnish each serving with a twist of lemon peel if desired.

Combine 1 cup water, sugar, and fresh mint leaves in a saucepan over medium heat. Bring to a light boil, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat; stir in lemon zest. Let syrup cool slightly, about 10 minutes.

Mix remaining 1 1/2 cup water, lemon juice, and limoncello liqueur into syrup.

Pour mixture into an ice cream maker; churn according to the manufacturer's instructions, 10 to 15 minutes. Freeze until firm, about 6 hours.

Bring the sugar, water, mint, and lemon balm to a simmer in a saucepan over medium heat. Stir until the sugar has dissolved. Strain into a heatproof container. Stir in the muscat wine. Refrigerate until cold, about 4 hours.

Stir in the lemon juice; pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Gather all ingredients.

Blend peaches in a blender until smooth. Measure out 1 ½ cups peach purée into a medium bowl. Stir in lemon juice immediately and refrigerate.

Combine water and sugar in a small saucepan and bring to a boil. Stir until sugar is dissolved, about 1 minute. Remove simple syrup from heat and let cool to room temperature, then refrigerate until chilled, about 1 hour.

Pour chilled peach purée and simple syrup into an ice cream maker and freeze according to the manufacturer's instructions, about 20 minutes.

Transfer to an airtight container and freeze until firm, about 4 hours.

Gather the ingredients.

Combine blueberries, sugar, water, lemon zest, and juice in the bowl of a food processor; process until pureed.

Pour mixture into an ice cream maker and process for 30 minutes according to manufacturer's instructions. Transfer to a freezer-safe container and freeze for at least 1 hour.