Sunday, March 24, 2013

Meyer Lemon Sorbet

By Kathryn Washburn Breighner

Thanks to an abundance of Meyer lemons this year on my mother-in-law's tree, I've have made many batches of Meyer lemon sorbet including filling her freezer with several batches. I have a Cuisinart frozen ice cream maker that gets a lot of use during the summer fruit season and this winter, it's seen action making Meyer lemon sorbet. We'll be eating this fabulous sorbet for months and enjoying it every time.

This is a simple recipe that uses just 3 ingredients: lemon juice, sugar, and water. No Meyer lemons? Use regular lemons but increase the sugar to 2 cups--Meyer lemons are sweet because they are a cross between oranges and lemons.

First make a simple syrup:
2 c water
1 1/2 sugar
Simmer until the sugar dissolves, about five minutes, then cool completely. 

To the cooled syrup add:
2 c fresh Meyer lemon juice

I add 2 T grated lemon peel, too but the peel is optional. 

Chill the liquid for at least 8 hours. Pour into an ice cream maker and churn until a thick slush. Enjoy!

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