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Meyer Lemon asorbet Recipe

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This recipe for Meyer Lemon asorbet, by , is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Melinda Hinkson

Category:
Category:

Ingredients:  
Ingredients:  

Prep time: 45 minutesLemon mixture chilling time: 1 hourYield: Makes 2 1/2 cups
INGREDIENTS
1 cup sugar
1 cup water
2 teaspoons lemon zest
1 cup freshly squeezed juice from meyer lemons (about 3-4 lemons)

Directions:
Directions:
1 Make simple syrup, let cool: In a small saucepan on medium high heat, make a simple syrup by heating sugar, lemon zest, and water until the sugar has completely dissolved. Remove from heat, let cool, strain out the lemon zest.
2 Add lemon juice, then chill: Mix in the lemon juice. Chill, either in the refrigerator, or by placing in a metal bowl over an ice bath.
3 Process in your ice cream maker: 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.
4 Serve: Scoop out preferably with a melon-baller. Garnish with mint.

 

 

 

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