Meyer Lemon Sorbet
"If you're lucky enough to have your own small trees of Meyer lemons or a specialty market that stocks them in season, I highly recommend making a delicious, cooling summer sorbet from them! The Meyer is highly prized among chefs. It's slightly sweeter than a regular lemon.....a cross between a lemon and a tangerine. It's an incredible lemon."
- Ready In:
- 20mins
- Ingredients:
- 4
- Yields:
-
6 scoops
- Serves:
- 6
ingredients
- 1 cup water
- 1 cup sugar
- 2 cups meyer lemon juice (12 or so Meyer lemons, depending on size)
- zest of two meyer lemon
directions
- Combine water and sugar in small sauce pan. Cook til sugar dissolves and boil one minute without stirring. Remove from heat. Add lemon juice and zest. Cool completely in refrigerator.
- When cool, freeze according to your ice cream maker's specifications. Usually takes about 20-30 minutes. Mixture will not be solid, but turn out into a freezer-safe container, lay plastic wrap on top and seal tightly. Freeze til solid. Enjoy with a drizzle of limoncello over it!
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Reviews
-
This was so super easy and delicious!
RECIPE SUBMITTED BY
I am studying as a chef, but have been a baker for years and years. Cakes, cookies, wedding cakes (baking and decorating), pastries, candies, chocolates...you name it...I've probably made it.
I planted an herb garden 2 seasons ago and really enjoyed it and having been doing so ever since. I had fresh herbs all summer long and an abundance to dry and "put up" for the winter. Nothing beats your own fresh rosemary, basil, thyme and savory, sage, mint, oregano. I have five huge rosemary bushes that are thriving outside, despite frigid weather (it's quite hardy!). Rosemary is probably my favorite herb.
I love to infuse oils...the safe way. I infuse them right before I cook with them, either with garlic or herbs or both. I love making simple syrups (I always use the 2 to 1 ratio: 2 cups of sugar to 1 cup of water...it IS a syrup). I love it in hot tea and in a variety of drinks...even homemade ice creams. I've infused simple syrups with rosemary, lemon, apple mint, lime and lavender. All were fantastic with a cup of, for instance, blood orange/pomegranate green tea, or even basic teas or plain green teas. They do wonders for iced teas also. Try sweetening your lemonade with a basil simple syrup, it's great! I always have them on hand. They take up a huge amount of refrigerator space, but I cannot do without them.
I am an amateur photographer and just got my new Canon XSi 450D Rebel and am having such a great time with it. I'm currently experimenting with macro photography with some great lens diopters. So when I make a recipe and it comes out looking nice, I'll have a really detailed picture of it, lol.
More as time goes by. This was a quick jot.
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