MEYER LEMON SORBET
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
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
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