Recipe Adventure: Meyer Lemon Sorbet

By Nicole & Andrew

We spotted Meyer Lemons on sale at the produce store and this never happens, so naturally we thought “let’s make sorbet!” And I may have also had lemons on the brain from hearing all about It’s To Die For Lemon Loaf by Erin Ireland.

Ingredients:
8-10 Meyer Lemons (approx. 2 cups juice)
3/4 cups water
1/2 cup sugar
Zest of 2 Meyer Lemons (less if you don’t like it tart)

Method:
Squeeze the lemons. You can strain the juice to remove pulp, but we like the texture, but don’t forget to remove the seeds.

In a sauce pan combine water and sugar and heat until all the sugar is dissolved. Add in zest and lemon juice, stir for 1 minute. Remove from heat. Let cool, then place in refrigerator until completely cold.

Pour mixture into your ice cream maker and mix for 20-25 minutes until the sorbet comes together. It should look like a slushy. Transfer to a container and freeze for at least 5 hours (if you can resist to wait that long).