Recipe by FLASHDANCE16
"Lovely Lemon Sorbet to cleanse your palate after a meal!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
lemon's peel, finely diced
carbonated mineral water
strips of lemon zest, for garnish
My husband and I made a large batch of this sorbet. We don't have a ice cream maker, but it turned out great. The only thing we will change next time is to zest the lemon peel. Our batch turned out a little bitter, and the finely diced peel was a little too chunky for our taste. But overall, it was quite good.
Using the diced peel of one lemon is too much...think about 1/4 would work fine. This sorbet was OK, but not spectacular. I don't know if it was the carbonated mineral water or substituting Splenda for the sugar, but the texture of this turned out strange, kind of like picking up a handful of very light snow, not at all compact. I doubt that I'll make this again, but if I did, I think I'd increase the sweetener.
This turned out really great. I used lime flavored carbonated water and strained out the lemon zest. It doesn't make a whole lot, you may want to double the recipe.
I thought the original recipe was way to sweet. I doubled the amount of carbonated water to 1 cup and it was just right. Other than that it was very good. Nice and lemony.
Fantastic recipe. I used lemon zest and not the peel like other reviewers. I also added 2 egg whites to the original recipe to make it light & fluffy. It adds volume so you will have more servings, as well. Just beat 2 egg whites until light peaks form and then whisk them into the syrup/lemon juice/mineral water mixture. I then poured the mixture into my ice cream maker and allowed it to mix for about 25 minutes. I still had to freeze it for at least 4 hours. My ice cream maker didn't harden it enough to sorbet consistency. But once it was frozen...it was awesome!
Fantastic! I took everyones reviews to heart - used zest of lemon, used sparking lime water, and added raspberries! Added the raspberries half frozen still, tossed them with sugar, and my own addition - some balsamic vinegar - and added to lemon mixture creating its own ice bath. Tossed in ice cream maker and the results were out of this world! The touch of balsamic vinegar added a great depth of flavor and the fresh lemon juice and raspberries with lime water created such a fantastic flavor! Thanks for everyones input!
Fabulous. I thawed, processed, and strained a bag of frozen raspberries and added it to the mixture before freezing. Tasted like raspberry lemonade!
I was making this to be used in a sgroppino so I couldn't use SophiaBenincasa's suggestions of raspberries soaked in balsamic but I surely will give it a try...sounds intriguing! I too used zest, used 7up & increased it to one cup, decreasing the water. After 20 minutes in my ice maker, I added a bit of citron vodka (couple of tbp...maybe 3) The alchohol content keeps the sorbet from freezing roch kard once you place it in the freezer (I hate that!). Thansk FLASHDANCE16...this was very enjoyable!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 71
** Calories from Fat: < 1
The hard work's over, now celebrate the leftovers.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Sweet, tart, and custardy, these easy bars are the lemon pie of cookies.
These traditional lemon bars have a lovely buttery crust and sweet-tart filling
See how to make tart and tasty lemon bars.