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...
It's Delish!

Lemon Sorbet
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.



Anonymous said...

I saw that cookbook at the library and almost borrowed it. How about making lemon marmalade? Your blog is inspirational btw. xo M.Waddle

Rowan said...

Can I order a box of lemons from you? Would that be wrong, shipping them all this way?

yvette roman davis said...

Dear M, Look at this post and you'll find the yummiest marmalade recipe!!!


And My Dear Rowan, we have 'bout 10 left...our carbon footprint would be off the charts, but what can you do? XOXO