Wednesday, June 25, 2008

Meyer Lemon Sorbet

I haven't blogged any recipes in here you go. I made a wonderful lemon sorbet in my ice cream maker today. It is Meyer lemon season. These are slightly sweeter than the traditional lemon and they work wonderfully in this recipe.

The night before making, dissolve 1 1/2 cups sugar in 1 1/2 cups water in a pan on the stove. Remove from heat and add 1 1/2 cups Meyer lemon juice squeezed from the lemons. Regular lemons would work fine as well but PLEASE do not use lemon juice from a bottle or 'plastic lemon.' It defeats the purpose of fresh sorbet and you should just proceed to the freezer section and buy some wonderful pre-made sorbets if this is the route you choose. Add the zest from one of the lemons using a microplane grater. Put this in the refrigerator overnight (or at least a few hours to make sure it is cool.) Then proceed to making the sorbet per the directions of your ice cream maker. As with most 'non-milk' ice creams, this is better when consumed the same day. You can always set it out on the counter for a half hour or so before serving if you eat it at a later date.

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