The Meyer lemon tree is in full bloom, but there are still lemons on the tree, from last year’s crop. That means I have to get busy and do something with them. My last recipe, Meyer Lemon Cream Pie, is yummy. This time, lower calorie, luscious Meyer Lemon Sorbet is on the menu.
Meyer Lemon Sorbet
Ingredients
- 1 1/4 cup sugar
- 1 1/4 cup water
- 1/2 tsp Vanilla, Butter, and Nut flavor* or just vanilla
- 3/4 cup Meyer Lemon juice or combo of seeded whole lemons blended*
- Pinch salt
Instructions
- To make simple syrup, combine sugar and water in a small pan. Heat until sugar dissolves. Remove from heat, and add flavoring. Refrigerate until cold.
- Place Meyer lemons and/or Meyer lemon juice and salt in a blender. Puree, and add simple syrup. Blend together. Place mixture in fridge until thoroughly chilled.
- Place in 1.5 quart ice-cream maker. Turn on and in about 1/2 hour have a creamy sorbet. There are a couple kinds of small ice-cream makers, one is electric, and the other is Donvier (hand crank). The hand crank, only requires that you turn the handle every few minutes.
- *combine equal parts vanilla, butter flavor, and almond flavor to make Vanilla, Butter and Nut flavor
- *the entire rind of a Meyer lemon is very delicious and not acidic