Meyer Lemon Sorbet
Meyer lemon juice and zest turn simple syrup into a bright, smooth frozen sorbet that makes a clean, refreshing finish to a meal.
Prep 10 min · Cook 5 min · Total 3 hr · Makes 6 servings
Ingredients
- 1 cup sugar
- 1 cup water
- 2 teaspoons lemon zest
- 1 cup freshly squeezed juice from meyer lemons
Directions
- Set a small saucepan over medium high heat and combine the sugar, lemon zest, and water. Warm the mixture, stirring as needed, until the sugar disappears into the liquid. Take the pan off the burner, let the syrup cool, and pour it through a strainer to remove the zest.
- Stir in the lemon juice. Get the mixture cold in the refrigerator, or set it in a metal bowl over an ice bath if you want to move things along.
- When the sorbet base is very cold, churn and freeze it in your ice cream maker, following the directions for your machine.
- If there is no ice cream maker in the kitchen, pour the mixture into a shallow pan and freeze it until it is partly set. Scrape and fluff it with a fork, then send it back to the freezer until it firms up. Transfer it to a food processor or blender and blend until smooth.
- Spoon the sorbet into an airtight container and keep it in the freezer until you are ready to serve.
- Scoop it, preferably with a melon baller, and finish with mint.