We spotted Meyer Lemons on sale at the produce store and this never happens, so naturally we thought “let’s make sorbet!” And I may have also had lemons on the brain from hearing all about It’s To Die For Lemon Loaf by Erin Ireland.
8-10 Meyer Lemons (approx. 2 cups juice)
3/4 cups water
1/2 cup sugar
Zest of 2 Meyer Lemons (less if you don’t like it tart)
Squeeze the lemons. You can strain the juice to remove pulp, but we like the texture, but don’t forget to remove the seeds.
In a sauce pan combine water and sugar and heat until all the sugar is dissolved. Add in zest and lemon juice, stir for 1 minute. Remove from heat. Let cool, then place in refrigerator until completely cold.
Pour mixture into your ice cream maker and mix for 20-25 minutes until the sorbet comes together. It should look like a slushy. Transfer to a container and freeze for at least 5 hours (if you can resist to wait that long).