Meyer Lemon Sorbet



Making lemon sorbet is like making lemonade with a detour through the ice cream maker. Easy. We pulled down several Meyer lemons last week to avoid the freeze that hit here in California and I’ve been thinking up things to do with them. As a major lemonade fan, lemon sorbet was a logical choice. Lemon sorbet is pretty intense – sweet and acidic. I can see why it is often used as a palate cleanser between meal courses. It is best eaten in small amounts. An added benefit of having some around in the freezer is that if you happen to be in the mood for lemonade, you can take a few scoops and mix it in with some water, and voilà, instant lemonade.


Meyer Lemon Sorbet Recipe

Ingredients

  • 1 cup sugar
  • 1 cup water
  • 1 cup freshly squeezed juice from meyer lemons (about 3-4 lemons)
  • 2 teaspoons fine lemon zest


Read More: Meyer Lemon Sorbet

Comments

Post a Comment

Popular posts from this blog

Easy Blender Hollandaise Sauce

Image
Many people are afraid of hollandaise sauce, are you? Some think eating it will make them fat. (It will if you eat it every day, so don’t eat it every day.) If you are like me, the thought of making hollandaise conjures up visions of toque clad chefs with big bowls and even bigger whisks swearing because the beautiful sauce they have spent the last several minutes vigorously whisking has separated on them, “Merde!” I have been desperately afraid of making this sauce since forever. (Not afraid of eating it mind you, I’ve never met an eggs benedict I didn’t like, or eat.) To overcome this fear I asked my friend Hank to show me how to make it. OMG. Hank’s hollandaise didn’t separate, and he didn’t swear (any more than usual), but the work! The beads of sweat forming on this man’s forehead as he whipped those egg yolks and butter into submission. I was dreading the attempt. Hank has arms of steel. I have arms of, hmmm, a young, willo...
Read more

Perfect Cheesecake

Image
Looking for the perfect cheesecake? It takes a bit of hubris to describe a recipe as “perfect”, especially for a recipe such as cheesecake, for which so many have their own personal favorite. But, this is simply the best, most wonderful cheesecake I have ever had, and have ever made. It is based on a master recipe, from the master of baking herself, Dorie Greenspan. It is a classic New York style cheesecake with a graham cracker crust and high sides. It is dense, rich, and light at the same time, and serves a small army. But watch out—just when you think you’ve made enough for your gathering, so many people will go back for seconds that you may be left without a piece! My young friend Audrey and I made some slight changes to Dorie’s base recipe. We’ve thickened the graham crust on the bottom and doesn’t let it ride up the sides. We also top the cake with a creamy sour cream topping and serves it with a tangy bright raspbe...
Read more