Try Our Refreshing Lemon Sorbet

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Hot summer days can also lead to hot summer nights. Our refreshing Lemon Sorbet is just the ticket to help treat your taste buds as it keeps you a little cooler.

This recipe creates 12 scoops, or servings, of our lemon sorbet dessert.

You will need:

• 1 1/2 cups water
• 1/2 cup lemon-lime soda
• 2 cups sugar
• 2 cups freshly squeeze lemon juice
• 2 TBS freshly grated lemon zest
• 2 cups of fresh sliced strawberries
• 1 cup of blueberries
• 1 package of individual sponge cake
• 1 can of whipped cream
  
• 1 tall canister1 ice cream scoop
• mint to garnish

Directions:

In a large sauce pan, Stir together the water, Lemon juice and zest, lemon lime soda and sugar. Bring to a boil and then reduce the heat to simmer for 5 minutes. Set aside to cool.

Once cooled, add to the canister and place in the freezer for 1 1/2 hour. Stir the mix 1 every hour for 5 hours to incorporate air into the mix for a lighter finished product.

Once the sorbet is solid, prep the strawberries and blueberries by washing them and drying. Cut the strawberries into quarters. Scoop some of the sorbet onto the sponge cake, top with whipped cream and berries and mint.

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Yield: 12 servings

Lemon Sorbet

Print

Hot summer days can also lead to hot summer nights. Our refreshing Lemon Sorbet is just the ticket to help treat your taste buds as it keeps you a little cooler.

Prep Time 20 minutes

Cook Time 6 hours 35 minutes

Total Time 6 hours 55 minutes

Ingredients

• 1 1/2 cups water
• 1/2 cup lemon-lime soda
• 2 cups sugar
• 2 cups freshly squeeze lemon juice
• 2 tbsp freshly grated lemon zest
• 2 cups of fresh sliced strawberries
• 1 cup of blueberries
• 1 package of individual sponge cake
• 1 can of whipped cream
• 1 tall canister ice cream scoop
• mint to garnish

Instructions

In a large sauce pan, Stir together the water, lemon juice and zest, lemon lime soda and sugar. Bring to a boil and then reduce the heat to simmer for 5 minutes. Set aside to cool.

Once cooled, add to the canister and place in the freezer for 1 1/2 hour. Stir the mix 1 every hour for 5 hours to incorporate air into the mix for a lighter finished product.

Once the sorbet is solid, prep the strawberries and blueberries by washing them and drying. Cut the strawberries into quarters. Scoop some of the sorbet onto the sponge cake, top with whipped cream and berries and mint.

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 296Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 39mgSodium: 49mgCarbohydrates: 51gFiber: 1gSugar: 45gProtein: 2g