Meyer Lemon Sorbet

A cross between lemons and oranges, Meyer lemons add fresh flavor to this frozen dessert.

Meyer Lemon Sorbet Enlarge Image
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3 users rated this recipe an average rating of 3.5
Makes:
10 servings
Serving Size:
1/3 cup
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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

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.

Test Kitchen Tip:

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
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