Making lemon sorbet is like making lemonade with a detour through the ice cream maker. Easy. We pulled down several Meyer lemons last week to avoid the freeze that hit here in California and I’ve been thinking up things to do with them. As a major lemonade fan, lemon sorbet was a logical choice. Lemon sorbet is pretty intense – sweet and acidic. I can see why it is often used as a palate cleanser between meal courses. It is best eaten in small amounts. An added benefit of having some around in the freezer is that if you happen to be in the mood for lemonade, you can take a few scoops and mix it in with some water, and voilà, instant lemonade.
- 1 cup sugar
- 1 cup water
- 1 cup freshly squeezed juice from meyer lemons (about 3-4 lemons)
- 2 teaspoons fine lemon zest
1 In a small saucepan on medium high heat, make a simple syrup by heating sugar and water until the sugar has completely dissolved. Remove from heat and let cool. Mix in the lemon juice and zest. Chill, either in the refrigerator, or by placing in a metal bowl over an ice bath.
2 Once the mixture has thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions. If you don't have an ice cream maker, you can pour the mixture into a shallow pan and freeze in your freezer until semi-solid. Then take a fork and fluff it up, returning it the the freezer to freeze firm. Then put in a food-processor or blender to process until smooth.
Place sorbet in an airtight container and freeze until ready to serve.
3 Scoop out preferably with a melon-baller. Garnish with mint. Makes 2 1/2 cups.