We all need a little sunshine to brighten up a dark and cold winter day. Today, I am here to bring you sunshine in the form of Meyer Lemon sorbet. Lemons remind us of summer because they are bright, juicy and refreshing. One bite into this sorbet and you will taste summer and feel the warm sunshine.
Meyer lemons are perfect for dessert because they are much sweeter than a standard lemon. The lemons from our tree are always huge. Many are the size of a medium orange and contain 2-3 times the amount of juice as a standard store bought lemon. You can often reduce the sugar content in dishes to account for the sweeter flavor of the Meyer lemon. If you can’t find Meyer lemons, you can certainly use standard lemons and increase the sugar.
The intense flavor of this sorbet is incredible. It is tart but slightly sweet. A small scoop is all you need to feel refreshed. Hosting a dinner party? Serve the sorbet in a cleaned out lemon rind to cleanse your palate. Enjoy!
Meyer Lemon Sorbet
- 2 1/2 cups water
- 1 cup sugar
- zest from one organic lemon
- 1 cup freshly squeezed Meyer lemon juice*
- In a medium saucepan over medium heat, combine 1/2 cup water and sugar. Add the lemon zest and heat, stirring frequently, until the sugar is completely dissolved. Remove from the heat and add the remaining 2 cups water. Chill thoroughly in the refrigerator.
- Stir the lemon juice into the sugar syrup and freeze in your ice cream maker according to the manufacturer's instructions.
- You can use conventional lemons in place of Meyer lemons, but I highly recommend the use of Meyer lemons. If using conventional lemons, add an additional 1/4 cup sugar.