Sunday, April 28, 2013

Meyer Lemon Sorbet

Whew...its lemon season around here.  More precisely meyer lemons from a very VERY prolific little tree.  After the limoncello making and lemon bars what else is there to do with them?  Meyer Lemon Sorbet.

Why did I plant Meyer Lemon instead of the more garden variety Ponderosa or similar?  Primarily tis about taste.  The Meyer Lemon is softer and has a mild floral taste to it compared to the regular lemons you find in the groc.  Certainly well worth hunting down if you don't have a Meyer Lemon tree.

Sorbets are wonderfully easy, simple syrup, juice and zest and into an ice cream maker and voila its sorbet.  Stupid easy and a lot lighter than say ice cream that is full of well, cream and eggs.

Do remember it is easier to juice a zested lemon than trying to zest a lemon that is all limp and malformed as a result of being juiced.

Meyer Lemon Sorbet

  • 1 1/2 c water
  • 1 1/2 c sugar
  • 1 1/2 c meyer lemon juice
  • 1 1/2 T meyer lemon zest

Combine water and sugar in small sauce pan.  Stir and bring to a boil.  Boil a minute or two to ensure the sugar is completely dissolved.  Cool to room temperature.

Add the cooled syrup to the juice and lemon zest.  Refrigerate at least 2-3 hours to chill well (overnight is ideal).  Add to your ice cream maker and mix according to your manufacturers directions.  My machine is a Cuisinart and it takes about 20 minutes to creat a slushy Sorbet.  Serve right out of the ice cream maker, or spoon into a freezer container and freeze solid if you like a firmer sorbet.

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