Mix the gin and tonic in a glass, add a scoop of lemon sorbet and garnish with mint and a slice of lemon.
Blend ice cubes, vodka, 2 ounces lemon sorbet, simple syrup, lemon juice, and mint together in a blender until smooth; pour into a chilled cocktail glass. Pour hard lemonade over vodka mixture and float remaining 1 ounce lemon sorbet on top.
Combine vodka, lime juice, simple syrup and a handful of ice in a cocktail shaker. Shake then strain over a scoop of lemon sorbet in a martini glass.
Garnish with fresh mint to serve.
br>Makes 2 cups.
Lemon Sorbet:
Combine, refrigerate 4 hours
ottom of lemon cups so they dont rock.
When sorbet is
Melt butter in a small saucepan and leave to cool. Mix flour, sugar, baking powder and salt. Whisk together buttermilk and eggs and stir into the dry ingredients and mix into a smooth, thin batter. Stir in melted butter and vanilla.
Grease the waffle maker with the sunflower oil and preheat it. Cook each waffle for 5 mins. Make approximately 10 waffles (4 x 4 inch) .
Arrange 2 waffles on each plate with 1 scoop of sorbet. Scatter with raspberries. Garnish with lemon zest, mint leaves and a dusting of powdered sugar.
Pour the liqueur into a cocktail glass and top up with sparkling wine, leaving a little room for the sorbet.
Place a scoop of sorbet into the glass and serve immediately.
0 minutes.
Remove the sorbet from freezer and allow to
f prepared pan.
Arrange lemon slices, cut-side down, on
Grind the mint and sugar with a mortar and pestle until the sugar is green.
Arrange the mango and strawberries on 4 serving plates and top each with a scoop of sorbet. Sprinkle with the mint sugar and garnish with mint leaves.
Fill glasses with the melon balls and top with sorbet and passion fruit juice. Top with prosecco and serve.
In a medium bowl, mash 1/2 cup berries with a fork.
Add creme de cassis, sugar and lemon juice, stirring until sugar is dissolved.
Add remaining berries and toss to coat with sauce.
Divide berry compote among 4 dessert dishes and top each with a scoop of Sorbet.
Serve immediately.
Spoon frozen sorbet into blender.
Add spumante, vodka and whipping cream.
Blend until smooth, about 1 minute.
Divide among 6 Champagne flutes,or wine glasses, and serve.
In a food processor, process sugar, mint and lemon zest until combined. Set aside.
Arrange chopped fruit in 4 serving glasses or bowls. Top with a scoop of sorbet and sprinkle with sugar mixture. Serve immediately.
Allow the tub of sorbet to soften.
In a large bowl, beat the sorbet, lemon juice and cava (sparkling wine) until creamy.
Either serve straight away as a drink, or pour into dessert bowls and freeze.
Stir lemon zest, sugar and 1/2 cup water in a small saucepan over medium heat, without boiling, until sugar dissolves. Bring to a boil. Boil, without stirring, for 5 mins, or until syrup thickens slightly. Strain into a heatproof container and let cool to room temperature. Stir in lemon juice then transfer to a loaf pan, cover with foil and freeze for 3 hours, or until almost set.
Blend or process almost frozen sorbet with egg white until smooth. Return to loaf pan, cover and freeze for 3 hours, or overnight.
lace softened ice cream and sorbet in a large bowl; beat
review of another Lavender Sorbet and learned that she used
Boil sugar and water for 10 minutes to form a syrup.
Let cool, then add lemon juice and grated lemon rind; stir in olive oil.
Turn into (put into) ice cream maker.
Just before the sorbet is completely thick, fold in beaten egg whites.
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.