Lemon Sorbet

All throughout the food blogging world I have heard such hype about Meyer lemons.  Everybody and their brother has been making all sorts of Meyer lemon treats.  Apparently Meyer lemons are a cross between lemons and mandarin oranges so they are less tart than regular lemons.  When I saw them at the store a few weeks ago I grabbed them – and then they sat, and sat, and sat some more in my fruit bowl.  I’m traditionally not a lemon-lover (although that seems to be changing lately) so I was at a loss as to what to do with them.  Eventually the lemons had been around enough that they were on the verge of going bad, so I knew they had to be used quickly.  I decided on this sorbet and it was wonderful!  I used about half Meyer lemons and half regular lemons.  Honestly, I’m not sure my palate is sophisticated enough to pick out the difference between Meyer and regular lemons, but this was delicious nonetheless.  This recipe can be made with less sugar if you prefer a stronger lemon flavor.  The only thing I will change next time I make this will be to add a bit of alcohol to the mixture to help prevent it from freezing so hard.  Since it is almost completely water and juice, it is very icy.  I think a small amount of vodka or limoncello would work well.

Recipe Rewind: tried and true favorites I’ve made recently
Tomato and Mozzarella Pasta al Forno 

Lemon Sorbet
2 1/2 cups water, divided
1 1/4 cups sugar (1 cup for a more tangy sorbet)
2 lemons, preferably unsprayed
1 cup freshly squeezed lemon juice (from about 6 lemons)
1 tbsp. vodka or limoncello

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.  Remove from the heat and add the remaining 2 cups of water.  Chill the mixture thoroughly in the refrigerator.

Stir the lemon juice into the sugar syrup.  Add the vodka or limoncello.  Freeze the mixture in your ice cream mixture according to the manufacturer’s instructions. 

Source: adapted from The Perfect Scoop by David Lebovitz

13 Responses

  1. Yum! A sorbet is a great way to use lemons. I’ll admit, I’ve actually never used Meyer lemons, so I’ll have to hop on the bandwagon one of these days. Thanks for sharing!

  2. I love Meyer Lemons! Thanks for sharing this!

  3. Oh man, I love sorbet. Especially citrus ones! I’m definitely adding this to my summer ice cream list!

  4. So refreshing!!

  5. Oh wow, that looks So good! I was lucky enough to get some Meyers and they are absolutely outstanding! Great recipe! :o)

  6. I still have some meyer lemons in my fridge, I can’t wait to try this!

  7. mmm i love fruity anything. i’m looking forward to seeing more and more ice cream posts from you now that it’s starting to warm up more 🙂

  8. Ummm…This sounds perfect for a hot summer day. I would love to eat a bowl of this while relaxing in the shade!

  9. I just made lemon-basil-mint sorbet last night! Your’s looks great, I will be posting my recipe later this week. Limoncello is a GREAT idea.

  10. Looks delicious!

  11. Thanks for explaining why everyone thinks Meyer lemons are so special. I’d been wondering that myself. 🙂

  12. Mmmm, I’m a lover of most things lemon. It’s been in the 80’s the past two days so that would so hit the spot! Cool, tart,a nd refreshing!

    I just bought that cookbook, after seeing everyoen refer to it so much and my ice cream maker bowl just went into the new chest freezer. There will be homemade ice cream, soon!

  13. this is one of teh best things I have tried. I love lemon and this was just so cool and refreshing. I think I will be making this all through the summer

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