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Nutrition Facts
Nutrition facts per serving:
- Calories 118
- Carbohydrate(gm)31
- Sugar, total(gm)29
- Sodium(mg)1
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.
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Tip:
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.
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Tip:
Test Kitchen Tip:
For a less tart sorbet, decrease peel to 1 teaspoon.
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