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Lemon Sorbet: Blend together the honey or maple syrup, coconut cream (using only the hardened part from the can with none of the liquid), lemon juice (fresh from lemons) until fully smooth. Taste and see if you'd like it a little sweeter. Pour the mixture into an ice mold and freeze until fully frozen. Add the cubes to a blender and blend on.
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ISLAND WAY FRUIT SORBET IN NATURAL FRUIT SHELLS. Posted by Emily Pham on May 15, 2021. This product comes from the Garden Grove, California location. Please note that each location carries different items so it may not be sold at your local Costco and some items are only sold for a limited time . Products also rotate throughout the year to make.
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Gelato / Sorbet at Michael's Downtown in Long Beach, CA. View photos, read reviews, and see ratings for Gelato / Sorbet. Flavors: Vanilla Chocolate Pistachio Hazelnut Salted Caramel Sorbet
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This recipe fills about 10 lemon halves (5 lemons in total) but can easily be doubled if you need to feed a larger crowd. Once sufficiently chilled, remove your lemons and sorbet from the freezer. Working quickly, spoon the sorbet into each shell and level everything off with a knife so the top is smooth. Store the filled lemons in the freezer.
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Each of the fruit shells are also individually wrapped in plastic and labeled with the flavor on the outside. This makes it super easy to just grab one on the go. The box of Island Way Sorbet comes with a total of 12 fruity shells in different flavors. Here are each one of the flavors that are included: 3 Coconut (in coconut shells)
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LEMON SORBET: 1/3 cup lemon zest. 1 cup strained fresh lemon juice - from lemons used for cups. 1 1/2 cups sugar. 1 1/2 cups water. In a medium saucepan over medium heat, combine sugar and water until sugar dissolves. Add lemon zest. Stir until mixture comes to a boil; boil 2 minute. Remove from heat, cool, and strain.
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Step 2: Prepare the sorbet base. Puree your fresh fruit of choice (frozen fruit works, too) with a puree machine or blender. Blend until the fruit is smooth without any visible chunks. Step 3: Combine the simple syrup and sorbet base. Combine the simple syrup and pureed fruit in a mixing bowl. Stir in the fresh lemon or lime juice along with.
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Island Way Fruit Shell Sorbet is only available in limited stores nationwide. Bj's Wholesale sells a 10 pack of Island Way Fruit Sorbet for $12.79 or $1.28 per shell. This is essentially the same price as Costco's. Smart & Final sells the same 10 pack for $14.99 or $1.50 per sorbet filled shell.
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Remove from heat and allow to cool. Prepare for blending. Combine the fruit and 1/2 cup of the cooled simple syrup in the a blender, the bowl of a food processor, or in a mixing bowl (if using an immersion blender). Reserve the remaining syrup. Blend until the fruit is completely liquified.
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Make the Sorbet. In a saucepan, combine the sugar and water. Place the saucepan over medium heat and stir until the sugar has completely dissolved. Remove from heat and let the syrup cool to room temperature. Combine the fresh lemon juice, lemon zest, Greek yogurt, and cooled sugar syrup in a mixing bowl.
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The Island Way Sorbet at Costco serving size is 1 fruit shell sorbet. There are about 12 servings per container. There is a range from 70 to 190 calories per serving (coconut flavor being the highest).
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Step 4) - Now - if necessary - filter the lemon juice with a colander then add the syrup without the lemon zest. Mix really well. Step 5) - Pour the mixture into a blender and blend everything for about 3 minutes. In this way the mixture will incorporate more air and the sorbet will be creamier.
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Even straight from the freezer, the sorbet is soft enough to dip into with a spoon. But perhaps the most important part of this dessert is the "touch of cream" mentioned on the box. It really is just a touch, but it creates a balance for the sharpness of each fruit showcased in the lineup. Unlike with Italian ices, flavors like grapefruit.
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In a food processor place the sorbet and the mascarpone, give it a whirl until it's nice and smooth. Place back into a container, add the zest and freeze it until hard again, overnight or longer is good. FILLING THE SHELLS. When both things are nice and frozen just fill the shells with the sorbet mix and place the tops back on, at this point.
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Add in the coconut extract during the last minute, if using. Remove the insert and scrape off any sorbet, then fold in the shredded coconut, if using. Transfer the sorbet to a freezer safe container and seal. Freeze for at least 3 hours. Allow the sorbet to sit at room temperature for 10 minutes, then scoop and serve.
