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I recently served this Meyer Lemon Sorbet as a palate cleanser at my Thanksgiving 2010 dinner. The flavors of this sorbet are well balanced and bold. Meyer lemon juice gives the sorbet a sweet citrus flavor and lemon zest provides a tart punch that is sure to arouse your senses. One quick side note (for those of you who don’t know me well) – I am just a little obsessed with meyer lemons, so please expect more meyer lemon recipes over the next few months. Last year I made meyer lemon curd, meyer lemon shortbread cookies, meyer lemon jello (shots?), meyer lemon drops and more! Check out the sorbet recipe after the jump.
Meyer Lemon Sorbet
- 1 cup sugar
- 1 cup water
- 1 cup freshly squeezed meyer lemon juice (about 6 lemons)
- 2 teaspoons lemon zest
- Prepare an ice bath (ice and water) in a large bowl and set a medium size bowl in the bath.
- Add sugar and water to a small saucepan and warm over medium high heat, stirring until sugar has completely dissolved. Bring the mixture to a boil and let bubble for 1 minute. Remove from the heat and pour into the medium bowl sitting in the ice bath. Stir occasionally to expedite the cooling process.
- Once cooled, add meyer lemon juice and lemon zest. Once the mixture has completely chilled, cover and transfer for the refrigerator. Let the mixture sit for a few hours or up to a day in the refrigerator. The longer the mixture sits, the more tart it will be (from the lemon zest).
- Once the desired tartness has been achieved, strain the mixture through a fine mesh basket strainer into a clean bowl or measuring cup. Discard lemon zest.
- Place the mixture in an ice cream maker and freeze according to the manufacturer’s instructions.