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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.
