Best Tart Lemon Sorbet Recipes

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TART MEYER LEMON SORBET



Tart Meyer Lemon Sorbet image

A tasty tart Meyer lemon sorbet. It's paleo-friendly too, for my weirdo daughter.

Provided by Carol Anderson

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 36m

Yield 6

Number Of Ingredients 4

1 ¾ cups water
¾ cup honey
2 cups Meyer lemon juice
1 tablespoon lemon zest

Steps:

  • Combine water and honey and a microwave-safe bowl; heat in microwave for about 30 seconds. Stir water until honey is dissolved.
  • Stir lemon juice and lemon zest into honey water; pour into an ice cream maker. Process according to manufacturer's instructions for 25 minutes.
  • Scrape sorbet into a chilled loaf pan and freeze.

Nutrition Facts : Calories 149.6 calories, Carbohydrate 42.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 4.6 mg, Sugar 36.8 g

LEMON SORBET TART



Lemon Sorbet Tart image

I found this in a 1997 edition of Pillsbury's Fast and Healthy Magazine. DH loves lemon and I have no idea why I have not tried this one. It sounds wonderful.

Provided by PaulaG

Categories     Pie

Time 3h40m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup graham cracker crumbs
1 tablespoon sugar
1 tablespoon butter
1 teaspoon lemon zest, grated
2 teaspoons water
2 ounces reduced-fat cream cheese, softened (Neufchatel)
1 cup half-and-half
1/4 cup powdered sugar
1 pint lemon sorbet, slightly softened
1 tablespoon lemon juice
1 -2 drop yellow food coloring, if desired

Steps:

  • Preheat oven to 350°F.
  • Spray a 9-inch springform pan with nonstick cooking spray.
  • Using the food processor and metal blade, combine all crust ingredients.
  • Process until well mixed.
  • Press crumb mixture in bottom of prepared pan and bake for 10 to 12 minutes or until lightly browned.
  • Cool 10 minutes.
  • Remove the sorbet from freezer and allow to sit at room temperature while while the crust cools.
  • Meanwhile, cream cheese in large bowl with electric mixer.
  • With mixer running at low speed, gradually add half and half to cream cheese, beating until well blended.
  • Add powdered sugar and blend well.
  • Beat at high speed for 2 to 3 minutes or until foamy.
  • Spoon sorbet into another bowl and add cream cheese mixture, lemon juice and food color; stir until blended.
  • Pour into cooled crust; spreading evenly.
  • Freeze at least 2-1/2 hours or until firm.
  • Garnish each slice with fresh mint leaves and lemon slices, strawberries or raspberries.
  • The cooking time includes the time required in freezer.

TART LEMON SORBET



Tart Lemon Sorbet image

From Georgetown, Texas, field editor Susan Garoutte writes, "On hot summer days, nothing seems to satisfy like the tartness of lemons. This light, refreshing sorbet is one of my favorite ways to use that puckery fruit."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 1 quart.

Number Of Ingredients 4

3 cups water
1-1/2 cups sugar
1-1/2 cups lemon juice
1 tablespoon grated lemon zest

Steps:

  • In a saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Cool. Add the lemon juice and zest. , Pour into the cylinder of an ice cream freezer; freeze according to manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Remove from the freezer 10 minutes before serving.

Nutrition Facts : Calories 157 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 42g carbohydrate (38g sugars, Fiber 0 fiber), Protein 0 protein.

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