Simple Lemon Sorbet

Now this is a beach ball in a bowl. Equally tart and sweet, the intense taste of strawberry evokes a primal response to the warmest of seasons. Summer's here!A nod to David Lebovitz for the inclusion of corn syrup. It is necessary to prevent your sorbet from becoming a big, strawberry ice cube.

This was so simple and easy to make especially with the aid of a thermomix. If you don’t have access to a thermomix, a powerful blender or food processor will do the trick.#berrybonanza #summerberries #sorbet

Often served in restaurants as a refreshing palate cleanser between courses, sorbets also make lovely and light desserts.

This is lovely & creamy like ice cream & zingy.

With this year's scorching heat, I have a tendency to buy popsicles, but I'm concerned about the sugar content and our household budget, so, I tried out different homemade sorbets. When I used a overripe Asian pear, it turned out just like the popsicles sold in Japan! My child and I are both hooked on these.① The lemon juice is added to help sustain the coloring and also for the flavor. The lemon will detract from the sweetness of the pear, so be sure not to put too much in.② Even for bruised or dull Asian pears, this is a tasty recipe!③ The sweetness of Asian pears is tasty enough, but for those who prefer more sweetness, add more sugar. For 2 servings. Recipe by cafepanda

Sorbet is a frozen dessert made mostly of fruits. You can make them with any kind of fruit, add any flavoring agent to it. The best part about sorbet is, they are a perfect substitute for ice-cream. Everyone these days is health-conscious. Therefore you can have these desserts every day with your entire family without worrying much about your health. Moreover, I am sure your kids will love it. This is a perfect recipe for kids and to be prepared along with kids.#nofire #healthy #seasonalfruits

Made baileys bubblegum so I thought I try something different. I have 100g of this on my warm porridge oats with pineapple for breakfast (36 calories) & it made loads, but it will be great in a tall glass with pina colada

A take on a recipe I saw by Better Homes & Gardens

No cooking required! Great as a cold refreshment on a hot day too!!I love strawberries! It was my dad who used to prepare this. As a twist, I added super food Chia Seeds for the extra texture and health benefit. Yes, tapioca is great but Chia is like tapioca in texture AND is very good for our body and well-being too.Chia benefits- read here:http://draxe.com/chia-seeds-benefits-side-effects/

I was going to try a kiwi sorbet recipe that was posted on the app but didn't have enough kiwis so I added some other fruits instead. Came out deliciously refreshing!

Hubby wanted ice cream so this uses the meringues I made with egg whites & the punnet of strawberries we got on offer. You can use cream instead of yoghurt & milk but I had yoghurt to use up & keep calories low. I got 900g

This is my vanilla sponge roll cake, an easy very moist cake that I decided to try making it striped to go with a rainbow sherbet filling. The stripes came out really well, you don't need to fuss over being perfect with them. Mine were a bit sloppy at the seams but baked up so beautiful! The filling is cool and fruity and goes so well with the White Chocolate Ganache. Its a really fun cake to bring to parties or for birthdays!

Wanted low calorie low sugar dessert. Had no lemons or ginger for sorbet so found this in the book. I adapted it a little to ingredients I had in. Easier & quicker to prepare too. Super Yummy

I wanted to make yogurt ice cream so I whipped heavy cream. Then I realized that I only had a little bit of yogurt left at the bottom of the cup, so I added a lot of lemon juice and milk. Surprisingly they made the taste more refreshing and delicious than yogurt ice cream!Just mix the ingredients and freeze. That's it. Both heavy cream and non-dairy heavy cream makes this dish delicious. The pulp from lemon is tasty. Take out the tray from the freezer 5 minutes before eating to slightly soften at room temperature. Recipe by Mirusuke

I like lemon tart. Do you like it?

(Ok, so it took me two tries to get this pie done!!..The first time was yesterday morning around 11:00ish I forgot to separate the eggs yolks from the eggs whites, but that was because I had just finished a phone call that was quite exciting, and I was so happy that I just forgot!! The second time around was much later in the afternoon, it was going well until I decided that I needed to take the pie out of the baking pan and place it onto a cake stand and it fell apart…:( But it doesn’t matter it still tasted so good!!! ) 🙂We have been having gorgeous weather since Monday and I have been out almost everyday running errands and just going out with my brother. It is very sunny and bright outside, so what came to mind with such beautiful days…a delicious dessert, what sort of dessert you say; well Lemon of course. 🙂 It was hot, hot, hot, yesterday to much for this time of year, but I shouldn’t complain it was lovely, so making this refreshing Lemon Pie was a good idea because when the weather is hot you need to cool off somehow and a cold dessert is just a perfect idea. (I added a scoop of Lemon Sorbet on mine instead of whipped cream) 🙂 Lemon Pie, Pudding, Lemonade, Pink Lemonade are my utmost favorite especially if these are homemade. This Lemon pie (tart) is truly so simple to make, you won’t need more than a few ingredients to blend together and your done.. easy, tasty, refreshing !! 🙂

Since I made yogurt ice cream last time, I've been wondering if I could reproduce the taste of lemon-flavored yogurt drink.Adding lemon essence or lemon oil adds a really nice lemon flavor to the ice cream Please adjust the amount of sugar to your preferred sweetness When you're blending the ice cream in step 3, don't taste it! It's so good that you'll eat everything without making the ice cream. Also good with lemon pulp! Recipe by Raichi

My Aunt Rosa, who is an excellent cook but lives a bit far away, taught me how to make these cookies. I make them to remember her.

This is a variation on an old recipe I first made 36 years ago. It's a great recipe for the upcoming hot summer months. You can still find the original recipe floating around called "fruit cocktail pie" or "Lemon freeze dessert".

The recipe requires 1 1/2 cups of sugar but I used 1/2cup I like it a bit bitter

I tried once a lemon pie Yogurt I loved. I wanted to try a lemon pie ice cream too, but I couldn't find a recipe. So I decided to make my own lemon pie ice cream combining 3 different recipes I found on the Internet.

We have a completely over flowing lemon tree, I have to find uses for all these lemons. This recipe is great with pancakes or pikelets or french Toast, so Yummy!

Lemon consumption recipe(I uploaded an image)The origin of this recipeI was struggling with using up lemons and after researching, I found this perfect ratio. It became an easy-to-remember and simple recipe.For more details, visit the blog:http://happydietandhappylife.blogspot.jp/2016/09/blog-post.html

I make this syrup when lemons are most abundant and freshly picked. The recipe is from a family friend who also supplies me with the lemons.

I love this stuff, and since I made two pavlovas today...one of them burnt!... I had eight egg yolks leftover. Never one to throw food in the bin I made a big jar of lemon curd. Yummy childhood memories right here. Nice on fresh bread or with whipped cream in a sponge cake :-)

This is a recipe shared by my sister-in-law.

We received a lot of freshly picked lemons as a gift.The cooking time will vary depending on how strong the heat is, so adjust.By not simmering it for too long, you can preserve the fragrance and color of the lemons.If you leave the white pith, it will be bitter. Thinly peel off just the zest using a vegetable peeler.You don't have to parboil the zest - it will still be delicious. Recipe by Yukijirushi

lovley moist cake... be sure to add the extra lemon juice between the layers to keep it extra moist...

This year, the lemon trees in my mother's garden are particularly full of large, juicy fruits. After making so much excellent marmalade (to the point of having no more space in the pantry of wonders), I wondered how else I could use all those lemons that absolutely couldn't go to waste. When I saw this syrup in @mimmaciccarese's recipe book, the solution popped into my head. What better recipe than this to make a genuine homemade refreshing drink for the summer? But not only that! This syrup can be used in countless ways. I'll give you some ideas in the notes🔸at the bottom. I also collected all the zest that would otherwise have been thrown away; I chopped it in a food processor and stored it in a glass jar in the freezer, ready to flavor a dessert, a risotto, or any other dish. There you go, I've given you a thousand reasons to try making it because, moreover, it's very easy to prepare!Follow me, Sweetly Elvie on Instagram, Cookpad, and Facebook 👩🏻‍🍳🍋

I wanted to drink a homemade lemonade with a strong lemony flavour.Please drink this syrup by diluting it with water or carbonated water. You can also use it in jelly, as a topping for shaved ice or as a sherbet.Please try to use Japanese honey and lemons.The flavour can be too overwhelming if you use imported honey (like from China), so please avoid it. Recipe by *donchan*