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  • My first cooking experience with Meyer lemons was to make a sorbet. Sorbet is perfect any time of the year. It can be served as a dessert at the end of a light lunch or as a palate cleanser in between courses at a dinner party, or to neutralize your palate during a wine tasting. The nice thing about sorbet is that you don’t need a complicated ice cream maker to make it. Total time to make it is about 2 hours, but the active cooking time is relatively low.

Ingredients

  • 1 3/4 cup water
  • 2 cups sugar
  • 2 cups freshly squeezed Meyer lemon juice
  • 1-2 tablespoons freshly grated Meyer lemon zest
5 (Rated by 5 moms)
PREP TIME 2 Hr READY IN 4 Hr
COOK TIME 2 Hr SERVINGS 8
MEAL/COURSE Dessert
COOKING METHOD Stove-Top
CUISINE American

Preparation

  1. In a heavy-bottomed saucepan over medium heat, combine water and sugar to dissolve about 1 minute. Remove from heat and allow to cool.
  2. Stir in juice and zest to combine. Pour into an 8x8 metal pan and place in freezer. Stir every 30 minutes for 2 hours.
  3. When frozen, transfer to freezer-safe storage containers. Cover tightly and keep frozen until ready to serve.

Rating

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I am interested in good gluten, corn, soy and dairy free foods