Meyer Lemon Sorbet
A refreshing and light dessert made with just a few ingredients, perfect for warm weather or as a palate cleanser.
Ingredients
For the Simple Syrup
- 1 cup granulated sugar Can substitute with honey, agave, or invert sugar
- 1 cup water
For the Sorbet
- 2 cups Meyer lemon juice About 8–10 medium Meyers. If using regular lemons, reduce juice to 1 3/4 cups.
- 1 tablespoon Meyer lemon zest For extra flavor
Instructions
Making Simple Syrup
- Combine 1 cup water and 1 cup sugar in a small saucepan.
- Warm over medium heat, stirring, until the sugar dissolves and the syrup is clear. Do not boil long.
- Remove the pan from heat and let the simple syrup cool to room temperature to preserve the bright lemon flavor.
Preparing Sorbet Mixture
- Once syrup is cool, stir in 2 cups Meyer lemon juice and 1 tablespoon lemon zest.
- Taste and adjust sweetness by adding more sugar if too sharp, or more lemon if too sweet.
Freezing the Sorbet
- Pour the mixture into a shallow metal or glass baking dish. Spread it evenly to freeze quickly.
- Place the dish in the freezer. After 30 minutes, pull it out and scrape the semi-frozen edges and surface with a fork.
- Return to the freezer and repeat the scraping every 30 minutes for 2–3 hours, until the sorbet is fully frozen and fluffy.
Serving
- Scoop the sorbet into chilled bowls and serve immediately.
Notes
If Meyer lemons aren't available, use regular lemon juice with a teaspoon of orange juice or sugar. Adjust sugar as needed.