Meyer Lemon Sorbet
Ingredients
- 1 cup sugar
- 1 cup water
- 2 teaspoons lemon zest
- 1 cup fresh squeezed juice
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Instructions
- 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.
- Mix in the lemon juice. Chill, either in the refrigerator, or by placing in a metal bowl over an ice bath.
- 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.
- Scoop out preferably with a melon-baller. Garnish with mint.
Source
Original recipe: View Original