Meyer Lemon Sorbet
- 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.
- 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.
- 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
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.
For a less tart sorbet, decrease peel to 1 teaspoon.
Nutrition Facts(Meyer Lemon Sorbet)
- Per serving:
- 118 kcal cal.,
- 1 mg sodium,
- 31 g carb.,
- 29 g sugar
- Percent Daily Values are based on a 2,000 calorie diet