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Meyer Lemon Sorbet
Ingredients
-
1 1/2
cups sugar
-
1 1/2
cups water
-
1
tablespoon finely shredded Meyer lemon peel or lemon peel*
-
1
cup Meyer lemon juice or lemon juice
-
Finely shredded Meyer lemon peel or lemon peel (optional)
Directions
1. In a small saucepan, bring sugar and the water to boiling, stirring to dissolve sugar. Cover and chill overnight or place saucepan in a bowl of ice and stir mixture until completely chilled.
2. Stir in the 1 tablespoon lemon peel and the lemon juice. Pour lemon mixture into the bowl of a 1-quart ice cream freezer.** Freeze according to the manufacturer's instructions.
3. Transfer to a nonmetal container; ripen in freezer for 4 hours. Let stand at room temperature for 5 minutes before serving. If desired, garnish individual servings with additional lemon peel.
From the Test Kitchen
- Tip Test Kitchen Tip:If you don't have an ice cream freezer, pour mixture into a 2-quart square baking dish. Cover; freeze for 5 to 6 hours or until almost firm. Break frozen mixture into chunks. Transfer to a chilled bowl. Beat with an electric mixer on medium speed until fluffy but not melted. Return to baking dish. Cover and freeze for at least 1 hour.
- Tip Test Kitchen Tip:For a less tart sorbet, decrease peel to 1 teaspoon.
Nutrition Facts
(Meyer Lemon Sorbet)
- Servings Per Recipe 10,
- Calories 118,
- Carbohydrate (gm) 31,
- Sugar, total (gm) 29,
- Sodium (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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