Tuesday, March 22, 2011
Meyer Lemon Week #3 - Sorbet...
Even though it's wayyyy too cold to be craving frozen anything, we went ahead and made this recipe as a part our Quest For Using All The Lemons...
Adapted From: The Perfect Scoop (this is by far the BEST dessert cookbook I own!) by David Lebovitz
2 1/2 cups water
1 cup sugar
2 lemons (preferably Meyer!)
1 cup freshly squeezed (Meyer) lemon juice (from about 6 regular sized lemons)
In a medium, nonreactive saucepan, combine the sugar and 1/2 cup water. Zest the two lemons directly into the mixture, being careful not to add the pith. Heat, stirring frequently, until the sugar has completely dissolved.
Remove the pan from the heat and add the rest of the water. Refrigerate until completely chilled (several hours or overnight is best). Stir in the lemon juice and freeze the mixture in your ice cream maker, following your manufacturer's directions.
You'll thank me for this one...it tastes just like Spring.