I may have been compensated for this post. If an item is being reviewed, I am not obligated to give a positive review and always use my own words. This disclosure is in accordance with Federal Trade Commission’s 16 CFR, Part 255: Guides Concerning the Use of Endorsements and Testimonials in Advertising. If you would like a review done contact Dannelle at firstname.lastname@example.org
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
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.
A few of our other recipes we think you might like: