What's For Dessert: Meyer Lemon Sorbet

Cool down with this refreshing Meyer lemon sorbet.




Meyer lemons are a cross between a lemon and a mandarin orange. They have a lightly floral flavor and scent, and are slightly sweeter than regular lemons, which means they lend themselves quite well to a cooling sorbet dessert. Serve alone, or pop a scoop into a glass with one shot of limoncello and one shot of vodka, and top with prosecco to make a delicious sgroppino cocktail.

Meyer Lemon Sorbet
makes one pint

1 cup sugar
1 cup water
2 heaping teaspoons lemon zest
1 cup freshly squeezed juice from meyer lemons (about 1 pound of lemons)

1. Add the sugar, water, and lemon zest to a small saucepan and bring the mixture to a simmer over medium heat. Turn the heat to low, and stir until all of the sugar is dissolved. Remove from the heat and let cool to room temperature.
2. Use a fine-mesh strainer to remove the lemon zest and pour the liquid into a medium bowl. Stir in the fresh meyer lemon juice, cover with plastic wrap, and chill in the fridge for at least one hour, or overnight.
3. Once the mixture has thoroughly chilled, add to your ice cream maker and follow the manufacturer's instructions. It should take about 15-20 minutes for the sorbet to form.
4. Serve immediately or pack into a pint container with a tight lid and freeze until hardened.

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