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A post shared by Mal Arora (@snarkybutdelish)

Ingredients:

• 1 cup of granulated sugar
• 1 cup of water
• 1 cup of freshly squeezed lemon juice (about 4-6 lemons)
• Zest of 1 lemon
• 1/4 teaspoon salt
• Optional: Lemon slices or mint leaves for garnish

View this post on Instagram

A post shared by @superfoodylicious

Instructions:

1. In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved, and the mixture forms a simple syrup. This should take about 3-5 minutes. Remove from heat and let it cool to room temperature.
2. Once the simple syrup has cooled, stir in the freshly squeezed lemon juice, lemon zest, and salt. Mix well to combine, ensuring that the lemon juice is fully incorporated into the syrup.
3. Pour the lemon mixture into a shallow dish or baking pan. Cover with plastic wrap and place it in the freezer.
4. Every 30 minutes, remove the sorbet mixture from the freezer and use a fork to scrape and fluff the mixture, breaking up any ice crystals that form. Repeat this process every 30 minutes for about 3-4 hours, or until the sorbet reaches your desired consistency.
5. Once the sorbet is firm but still scoopable, transfer it to an airtight container and store it in the freezer until ready to serve. When serving, scoop the sorbet into bowls or glasses. Garnish with lemon slices or mint leaves for an extra touch of freshness, if desired.
6. Enjoy this refreshing lemon sorbet on its own as a light and tangy dessert, or pair it with fresh berries, shortbread cookies, or a drizzle of honey for added indulgence.

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A post shared by Historical Sewing Blog (@sewhistorically_costumes)

The post This Homemade Lemon Sorbet Recipe is Fantastic appeared first on falafelandcaviar.com.

Ingredients:

• 1 1/3 cups orange juice
• 3/4 cup evaporated milk
• 2 tablespoons condensed milk
• 1 cup orange juice concentrate
• 1/2 teaspoon salt

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A post shared by Meadow Gold Hawaii (@meadowgoldhawaii)

Instructions:

1. Get out your ice cream maker and freeze the bowl according to the machine’s user manual.
2. Pour the evaporated milk, condensed milk, orange juice, orange juice concentrate, and salt into a medium bowl. Refrigerate for 30 to 40 minutes.
3. Take out the chilled ice cream bowl and pour the mixture from the medium bowl into the ice cream bowl. Mix until the sherbet begins to freeze and turn a light orange color.
4. Freeze the orange sherbet for two hours before serving.

The post This Orange Sherbet Will Be Your New Favorite Dessert appeared first on falafelandcaviar.com.

Ingredients

The ingredients you need are:
100 g freshly squeezed tangerines
150 g sugar (around 3/4 cup)
50 g corn syrup or mild honey (around 2 tablespoons)
125 g water (1/2 cup)

You can also use mandarins or Clementines instead of the tangerines.

Instructions

Get a pan and fill it with the water and the sugar. Wait for the mixture to boil, then lower the heat. Let it simmer until you can’t see the sugar anymore.

Now, mix in the honey or corn syrup and take the pan away from the heat. Wait for the mix to cool down.

The next step is to add the tangerine juice in as well. Pour the mixture in a container and place it in the fridge for at least two hours. When the time is up, transfer it to the freezer.

Another way to go is to use an ice cream maker if you have one. Place the tangerine sorbet in the freezer again and wait for two hours before you can serve it.

Add some tangerine slices as a decoration.

The post How To Make A Delicious Tangerine Sorbet appeared first on falafelandcaviar.com.

These two warm-weather classics are very similar. They are both served frozen and consist mainly of a variety of fruits, but they do present some important differences.

So, which is the best choice for you?

Sorbet

Sorbet is a frozen fruit dessert that does not contain dairy. This means that it is the better choice for people who have lactose intolerance or prefer a lower-fat treat. Sorbet contains almost no fat!

With that being said, sorbet typically contains more sugar than sherbet. Due to this, it is sweeter and has a less “rich” taste than sherbet. Be careful with sorbet if you’re trying to reduce your carbohydrate intake, or if you’re diabetic. Sherbet might be the better option for you.

Sherbet

Sherbet is different from sorbet in that it typically contains a bit of milk or cream in order to give it a richer consistency than sorbet.

Sherbet has a less fruit-centric flavor, and you’ll typically find that it tastes more like a fruit ice cream. Sherbet is, at its essence, the middle point between a traditional ice cream and a fruit sorbet.

The post Sorbet or Sherbet: Which is Right for You? appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Mal Arora (@snarkybutdelish)

Ingredients:

• 1 cup of granulated sugar
• 1 cup of water
• 1 cup of freshly squeezed lemon juice (about 4-6 lemons)
• Zest of 1 lemon
• 1/4 teaspoon salt
• Optional: Lemon slices or mint leaves for garnish

View this post on Instagram

A post shared by @superfoodylicious

Instructions:

1. In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved, and the mixture forms a simple syrup. This should take about 3-5 minutes. Remove from heat and let it cool to room temperature.
2. Once the simple syrup has cooled, stir in the freshly squeezed lemon juice, lemon zest, and salt. Mix well to combine, ensuring that the lemon juice is fully incorporated into the syrup.
3. Pour the lemon mixture into a shallow dish or baking pan. Cover with plastic wrap and place it in the freezer.
4. Every 30 minutes, remove the sorbet mixture from the freezer and use a fork to scrape and fluff the mixture, breaking up any ice crystals that form. Repeat this process every 30 minutes for about 3-4 hours, or until the sorbet reaches your desired consistency.
5. Once the sorbet is firm but still scoopable, transfer it to an airtight container and store it in the freezer until ready to serve. When serving, scoop the sorbet into bowls or glasses. Garnish with lemon slices or mint leaves for an extra touch of freshness, if desired.
6. Enjoy this refreshing lemon sorbet on its own as a light and tangy dessert, or pair it with fresh berries, shortbread cookies, or a drizzle of honey for added indulgence.

View this post on Instagram

A post shared by Historical Sewing Blog (@sewhistorically_costumes)

The post This Homemade Lemon Sorbet Recipe is Fantastic appeared first on falafelandcaviar.com.

Ingredients:

• 1 1/3 cups orange juice
• 3/4 cup evaporated milk
• 2 tablespoons condensed milk
• 1 cup orange juice concentrate
• 1/2 teaspoon salt

View this post on Instagram

A post shared by Meadow Gold Hawaii (@meadowgoldhawaii)

Instructions:

1. Get out your ice cream maker and freeze the bowl according to the machine’s user manual.
2. Pour the evaporated milk, condensed milk, orange juice, orange juice concentrate, and salt into a medium bowl. Refrigerate for 30 to 40 minutes.
3. Take out the chilled ice cream bowl and pour the mixture from the medium bowl into the ice cream bowl. Mix until the sherbet begins to freeze and turn a light orange color.
4. Freeze the orange sherbet for two hours before serving.

The post This Orange Sherbet Will Be Your New Favorite Dessert appeared first on falafelandcaviar.com.

Ingredients

The ingredients you need are:
100 g freshly squeezed tangerines
150 g sugar (around 3/4 cup)
50 g corn syrup or mild honey (around 2 tablespoons)
125 g water (1/2 cup)

You can also use mandarins or Clementines instead of the tangerines.

Instructions

Get a pan and fill it with the water and the sugar. Wait for the mixture to boil, then lower the heat. Let it simmer until you can’t see the sugar anymore.

Now, mix in the honey or corn syrup and take the pan away from the heat. Wait for the mix to cool down.

The next step is to add the tangerine juice in as well. Pour the mixture in a container and place it in the fridge for at least two hours. When the time is up, transfer it to the freezer.

Another way to go is to use an ice cream maker if you have one. Place the tangerine sorbet in the freezer again and wait for two hours before you can serve it.

Add some tangerine slices as a decoration.

The post How To Make A Delicious Tangerine Sorbet appeared first on falafelandcaviar.com.

These two warm-weather classics are very similar. They are both served frozen and consist mainly of a variety of fruits, but they do present some important differences.

So, which is the best choice for you?

Sorbet

Sorbet is a frozen fruit dessert that does not contain dairy. This means that it is the better choice for people who have lactose intolerance or prefer a lower-fat treat. Sorbet contains almost no fat!

With that being said, sorbet typically contains more sugar than sherbet. Due to this, it is sweeter and has a less “rich” taste than sherbet. Be careful with sorbet if you’re trying to reduce your carbohydrate intake, or if you’re diabetic. Sherbet might be the better option for you.

Sherbet

Sherbet is different from sorbet in that it typically contains a bit of milk or cream in order to give it a richer consistency than sorbet.

Sherbet has a less fruit-centric flavor, and you’ll typically find that it tastes more like a fruit ice cream. Sherbet is, at its essence, the middle point between a traditional ice cream and a fruit sorbet.

The post Sorbet or Sherbet: Which is Right for You? appeared first on falafelandcaviar.com.