Monday, April 30, 2012

Meyer Lemon Sorbet

It's been hotter than Haiti here lately, and it's only the beginning of May starting tomorrow. Can't wait to see what's in store for the summer this year, 110 degree weather maybe? Very likely.

No matter, there is one major advantage to this gigantic heat wave that is underway and that is ice cream, Italian ices, slushes, etc...all things I know and love. The first thing on my agenda for this week however, is find a use for the Meyer lemons left over in my fridge. Hmmm, lemonade? Perhaps. Or even better, make a lemon sorbet! Of course, I'd never made a sorbet of any kind before, but really it's basically just a fancy word for Italian ice.

It came out beautiful. Lemony. Tangy. Sweet. Just perfect. And it takes up about 5 minutes of your day. Definitely a keeper in my book!

Meyer Lemon Sorbet:
Recipe adapted from Simply Recipes Meyer lemon sorbet
  • 1/2 cup of water
  • 1/2 cup of sugar
  • 1/2 cup of Meyer lemon juice (about 3 lemons)
  • 1 tsp lemon zest
  • a splash of orange juice
In a medium sized saucepan over medium heat, whisk together the sugar and water. Once the sugar has dissolved, about 5 minutes or so, take saucepan off the heat and let cool. Once cooled, pour in the lemon juice, orange juice, and zest. Chill mixture thoroughly, then freeze in ice cream maker according to manufacturer's instructions.

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