Thursday, February 11, 2010

Meyer Lemon Sorbet

When life gives you lemons.............Make lemonade SORBET.
Often used as a palate cleanser between courses, this light sweet citrus sorbet is also great for snackin'.

Tips & Tricks

* Add the lemon zest to the water and sugar right away to get the full flavor potential of the zest

* If you don't like bits and pieces in your sorbet (I know I don't) still add your zest into the water and sugar, but strain it out before you mix in the lemon juice.

*If you do like all those bits and pieces in your sorbet don't strain the lemon juice, just make sure to get out all the seeds.

*You don't need to bring the sugar and water to a boil like normal simple syrup. When it turns clear it is ready.

*If you are squeezing lemons by hand, use a fork! Stick it right in the middle of the cut end for some leverage.

* When life gives you lemons, and you make sorbet, but are still wanting lemonade, dissolve a spoon full or two in a cup of water and enjoy!

*Don't throw away those juiced lemon ends just yet! Clean them out more, take a little slice off the bottom so they stand up right, and freeze them for a cute little 'lemon cup'. Make sure there is no holes for when it starts to melt. *You can also use a whole lemon if you take the top off, hallow it out, and freeze them, then you can use the top as a little lid. Who wouldn't like that super cute presentation!

Meyer Lemon Sorbet

recipe from

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.