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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Meyer Lemon Sorbet

Makes: 10 servings
Serving size: 1/3cup
Meyer Lemon Sorbet
  • 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)

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 KitchenTest 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)
  • Servings Per Recipe 10,
  • cal. (kcal) 118,
  • carb. (g) 31,
  • sugar (g) 29,
  • sodium (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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