I’ve never tried meyer lemons before – but they are always popping up on food blogs over the wintertime. A few weeks ago – on impulse - I decided to buy a bag at my grocery store, not sure exactly what to do with them.
They are a mix between a lemon and mandarin orange – so they are tart and sweet. Well, I couldn’t pass up the idea of making a dessert with them. I have always been a fan of lemon ice – it is super refreshing and soothing to the taste palate. This meyer lemon sorbet was exactly that – cool and refreshing – and just sweet enough.
Now, if only it was the middle of Summer and not Spring (but really still Winter-like temperatures) – I would enjoy this even more.
- 2 1/2 cups water, divided
- 1 cup sugar
- 2 (meyer) lemons, preferably unsprayed
- 1 cup freshly squeezed (meyer) lemon juice (from about 6-8 lemons)
1. In a medium non-reactive saucepan combine 1/2 cup of the water and the sugar. Grate the zest of the 2 lemons directly into the saucepan. Heat, stirring frequently, until the sugar is completely dissolved.
2. Remove from the heat and add the remaining 2 cups of water. Chill the mixture thoroughly in the refrigerator.
3. Stir the lemon juice into the sugar syrup.
4. Freeze the mixture in your ice cream mixture according to the manufacturer’s instructions.
Source: adapted from David Lebovitz – The Perfect Scoop