Meyer Lemon Sorbet

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.

Meyer Lemon Sorbet Recipe

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Ingredients

  • 1 cup sugar
  • 1 cup water
  • 1 cup freshly squeezed juice from meyer lemons (about 3-4 lemons)
  • 2 teaspoons fine lemon zest

Method

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.

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Showing 4 of 26 Comments

  • shuna fish lydon

    You will get more flavour out of that zest if you add it to the simple syrup and simmer it for about 10-20 minutes. Me persoanlly I don’t like the bits of zest to get in the way of the smooth melting sensation of the pure sorbet flavour, so I pass the scented syrup through a fine meshed sieve and then I add the syrup to taste because sometimes the lemons are very sweet to begin with.

    I love the photo! So pretty at that bird’s eye view!

  • lydia

    Sitting at my desk here in Rhode Island, watching the first snowflakes of the morning descend, I can only dream about Meyer lemon sorbet garnished with fresh mint from my herb garden! The beauty of lemons is that they are available year-round, when other fruits and veggies in the market are a shadow of their summer selves. I’m working on lemon-based recipes for my cooking groups for next week; it will be lovely to add a version of this sorbet to the menus.

  • jonathan

    Jeez, Elise. I just cleaned the ice cream maker from the butter pecan recipe…

    I made a lemon sorbet last year with buttermilk. Yes – buttermilk. Had a great tang and creamy texture, but still more sorbet than ice cream.

    Meyer lemons are so foreign to us on the east coast, and I’ve passed on a lot of recipes calling for them as they’re supposed to be somewhat unique from your everyday grocery store lemons. Any suggestions on reputable mail-order sources out there on the “left” coast?

  • Susan at Food "Blogga"

    This is perfect. I just got Meyer lemons at the farmers’ market yesterday.

    I’m in a very small apartment (with very little cupboard space), so I’ll try the freezer method.

    P.S. Thanks so much for adding me to your blog list.

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