Best Meyer Lemon Sorbet Recipes

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TART MEYER LEMON SORBET



Tart Meyer Lemon Sorbet image

A tasty tart Meyer lemon sorbet. It's paleo-friendly too, for my weirdo daughter.

Provided by Carol Anderson

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 36m

Yield 6

Number Of Ingredients 4

1 ¾ cups water
¾ cup honey
2 cups Meyer lemon juice
1 tablespoon lemon zest

Steps:

  • Combine water and honey and a microwave-safe bowl; heat in microwave for about 30 seconds. Stir water until honey is dissolved.
  • Stir lemon juice and lemon zest into honey water; pour into an ice cream maker. Process according to manufacturer's instructions for 25 minutes.
  • Scrape sorbet into a chilled loaf pan and freeze.

Nutrition Facts : Calories 149.6 calories, Carbohydrate 42.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 4.6 mg, Sugar 36.8 g

PINEAPPLE AND MEYER LEMON SORBET



Pineapple and Meyer Lemon Sorbet image

Provided by Food Network

Categories     dessert

Time 1h3m

Yield 1 quart

Number Of Ingredients 3

3 Meyer, Eureka, or Lisbon lemons
1 ripe pineapple, peeled, cored, and cut into chunks
1 cup sugar

Steps:

  • Grate 2 tablespoons lemon zest and reserve. Juice the lemons and reserve the juice separately. Place the lemon juice and the pineapple chunks in a blender and puree until smooth. Strain through a fine-mesh strainer into a large measuring cup. Add the reserved zest and stir together. You should have about 4 cups of puree. For each 4 cups of puree, measure 1 cup sugar.
  • Place approximately 1/4 of the puree in a saucepan. Add the sugar and stir over medium heat until the mixture is simmering and the sugar has melted. Add this to the remaining puree and stir together. Place in the refrigerator and chill until cold.
  • Freeze according to the instructions for your ice cream maker.

MEYER LEMON-BASIL SORBET RECIPE - (4.4/5)



Meyer Lemon-Basil Sorbet Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 10

SIMPLE SYRUP:
2 cups water
2 cup white sugar (see note in directions)
1 cup basil leaves, packed
SORBET:
1 cup fresh Meyer** lemon juice (depending on size, 8 to 12 lemons)
2 tablespoons Meyer lemon zest
OPTIONAL:
2 tablespoon limoncello
Eureka lemons will work fine, too.

Steps:

  • Use only fresh basil, as dried is not going to work with this recipe. I used one cup of fresh basil leaves, washed. Set aside. Simple syrup: Bring water and sugar to a boil, then bring to a simmer until the sugar is completely dissolved, whisking often. NOTE: My suggestion is to add only 1-1/2 cups sugar if you prefer a bit more of a tart sorbet. The full 2-cups can be more on the sweet side. Remove the simple syrup from the heat, and add the basil leaves. Allow to steep for at least an hour. However, after making a few batches of this, I think that at least 2 hours is ideal. The longer you steep the basil in the simple syrup, the more the basil flavor will shine through. Strain the basil-simple syrup, cover and refrigerate until cold. (Can be done a day before). Zest the lemons until you have about 2 tablespoons. Juice the lemons until you have one cup. Note: I made a batch with only 3/4 cup of juice and was happy with it. If using an ice cream maker, pour the lemon juice into a spouted pitcher. Add the simple syrup and taste the mixture. This is where you can add more lemon juice, if you wish. Add the limoncello; turn on the ice cream maker and pour the mixture. Churn until frozen (approximately 20 minute), pour into an air-tight container and freeze. To serve, allow to soften at room temperature for about 10 minutes. Tip: I like to cut off the bottom of each lemon, so that they stand upright. Scoop out the pulp, after squeezing the lemon juice, and freeze in a Zip-loc bag. These make cute serving containers.

MEYER LEMON SORBET



Meyer Lemon Sorbet image

If you're lucky enough to have your own small trees of Meyer lemons or a specialty market that stocks them in season, I highly recommend making a delicious, cooling summer sorbet from them! The Meyer is highly prized among chefs. It's slightly sweeter than a regular lemon.....a cross between a lemon and a tangerine. It's an incredible lemon.

Provided by Citruholic

Categories     Dessert

Time 20m

Yield 6 scoops, 6 serving(s)

Number Of Ingredients 4

1 cup water
1 cup sugar
2 cups meyer lemon juice (12 or so Meyer lemons, depending on size)
zest of two meyer lemon

Steps:

  • Combine water and sugar in small sauce pan. Cook til sugar dissolves and boil one minute without stirring. Remove from heat. Add lemon juice and zest. Cool completely in refrigerator.
  • When cool, freeze according to your ice cream maker's specifications. Usually takes about 20-30 minutes. Mixture will not be solid, but turn out into a freezer-safe container, lay plastic wrap on top and seal tightly. Freeze til solid. Enjoy with a drizzle of limoncello over it!

Nutrition Facts : Calories 149.3, Sodium 1.6, Carbohydrate 40.4, Fiber 0.3, Sugar 35.3, Protein 0.3

MEYER LEMON SORBET



Meyer Lemon Sorbet image

There were quite a few things I missed about the Bay Area when I packed up my bags and moved to France. Burritos, bean-to-bar chocolates, and "centered" people were some of them. Okay, I didn't miss the centered people. But I was surprised at how much I missed Meyer lemons, which are sweeter and more perfumed than regular Eureka lemons. Their vibrant, deep yellow color makes other lemons pale in comparison. If you're lucky enough to know someone with a Meyer lemon tree, you're likely to be handed a large sack of them when the fruits are in season. Some greengrocers and specialty markets now carry them, too. Otherwise, you can use regular Eureka lemons in this recipe, but increase the sugar to 1 cup (200 g).

Yield makes about 1 quart (1 liter)

Number Of Ingredients 5

2 1/2 cups (625 ml) water
3/4 cup (150 g) sugar
Grated zest of 1 Meyer lemon, preferably organic
1 cup (250 ml) freshly squeezed Meyer lemon juice
1/4 cup (60 ml) Champagne or other sparkling wine, or 2 tablespoons (30 ml) vodka

Steps:

  • In a medium saucepan, bring the water, sugar, and lemon zest to a boil, stirring to dissolve the sugar. Pour into a medium bowl and let cool to room temperature.
  • Stir in the lemon juice and Champagne, other sparkling wine, or vodka. Cover and refrigerate until thoroughly chilled.
  • Freeze in an ice cream machine according to the manufacturer's instructions.
  • This sorbet will freeze quite hard because it contains an especially large amount of water, so it's best eaten shortly after it's frozen. Or, remove it from the freezer ahead of serving so that it's soft enough to scoop. You can omit the alcohol, but the sorbet will freeze up even harder.

MEYER LEMON SORBET



Meyer Lemon Sorbet image

Make and share this Meyer Lemon Sorbet recipe from Food.com.

Provided by Tantric1

Categories     Frozen Desserts

Time 1h10m

Yield 1 quart, 4-6 serving(s)

Number Of Ingredients 4

1 1/2 cups sugar
1 1/2 cups water
1 3/4 cups freshly squeezed juice meyer lemons (about 5-6 lemons)
2 teaspoons finely chopped fresh lemon zest

Steps:

  • 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.

Nutrition Facts : Calories 317.6, Fat 0.3, Sodium 5.3, Carbohydrate 83.8, Fiber 2.7, Sugar 77.2, Protein 1

MEYER LEMON LIMONCELLO SORBET RECIPE - (4.5/5)



Meyer Lemon Limoncello Sorbet Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 6

1 cup water
2 tablespoons lemon zest (about 2 - 3 lemons)
1 cup Meyer lemon juice (juice of about 3-4 lemons, some you zested)
1 cup sugar
1/3 cup limoncello (vodka is ok to substitute)
NOTE: You can use up to 2 cups of lemon juice, but it might be very tart!

Steps:

  • Wash and dry lemons. Using a microplane grater, remove the zest from two to three lemons until you have about 2 tablespoons of lemon zest. Place water, zest and sugar into small saucepan and bring to a boil. Let boil for one minute and then remove from heat. Juice the lemons until you have 2 cups of juice. Pour juice through a chinois or sieve to remove seeds and pulp. Add 1/3 cup of limoncello to the juice and place in an ice bath to chill. Pour cooled zest and sugar mixture through chinois or sieve into ice bath with juice. Stir to mix and chill mixture in ice bath until less than 45° F. NOTE: I simply chilled this mixture in the fridge for a couple of hours. Pour into ice cream maker and freeze according to your maker's instructions. Once chilled, remove from ice cream maker and place in dedicated (odor-free) container to let ripen in the freezer for several hours. Because of the alcohol, it will always be a tiny bit soft.

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