Meyer Lemon Sorbet

Ingredients

• 1 1/2  cups sugar
• 1 1/2  cups water
• 1  tablespoon finely shredded Meyer lemon peel or lemon peel*
• 1  cup Meyer lemon juice or lemon juice
•   Finely shredded Meyer lemon peel or lemon peel (optional)

Directions

In a small saucepan, bring sugar and the water to boiling, stirring to dissolve sugar. Cover and chill overnight or place saucepan in a bowl of ice and stir mixture until completely chilled.

Stir in the 1 tablespoon lemon peel and the lemon juice. Pour lemon mixture into the bowl of a 1-quart ice cream freezer.** Freeze according to the manufacturer's instructions.

Transfer to a nonmetal container; ripen in freezer for 4 hours. Let stand at room temperature for 5 minutes before serving. If desired, garnish individual servings with additional lemon peel.

Test Kitchen Tip: If you don't have an ice cream freezer, pour mixture into a 2-quart square baking dish. Cover; freeze for 5 to 6 hours or until almost firm. Break frozen mixture into chunks. Transfer to a chilled bowl. Beat with an electric mixer on medium speed until fluffy but not melted. Return to baking dish. Cover and freeze for at least 1 hour.

Test Kitchen Tip: For a less tart sorbet, decrease peel to 1 teaspoon.