Refreshing Meyer Lemon Sorbet
Treat yourself to a delightful taste of summer with this Refreshing Meyer Lemon Sorbet. Made with the unique and aromatic Meyer lemons, known for their sweet, floral flavor that beautifully balances tartness, this sorbet is the perfect way to cool off on a hot day. Whether you have luscious Meyer lemon trees in your backyard or find them at a local specialty market, this recipe captures the essence of these remarkable citrus fruits. The refreshing sorbet can be enjoyed on its own or drizzled with a hint of limoncello for an elegant touch. Simple to make and utterly irresistible, it’s a must-try dessert for lemon lovers and dessert enthusiasts alike.
6
Servings
N/A
Calories
4
Ingredients
Ingredients
water
1 cup (none)
sugar
1 cup (none)
Meyer lemon juice
2 cups (freshly squeezed from approximately 12 Meyer lemons)
Meyer lemon zest
zest of 2 lemons (finely grated)
Instructions
1
In a small saucepan, combine 1 cup of water and 1 cup of sugar over medium heat.
2
Stir until the sugar fully dissolves, then allow the mixture to come to a gentle boil for about 1 minute.
3
Remove the saucepan from the heat and incorporate the 2 cups of freshly squeezed Meyer lemon juice and the zest from 2 lemons.
4
Let the mixture cool completely, then transfer it to the refrigerator to chill for at least 2 hours.
5
Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-30 minutes, until it reaches a soft-serve consistency.
6
Transfer the churned sorbet to a freezer-safe container, pressing plastic wrap against the surface for added protection against freezer burn, and seal it tightly.
7
Freeze the sorbet until solid, typically for 4-6 hours.
8
Scoop and serve with a drizzle of limoncello over the top for an extra layer of flavor. Enjoy your refreshing treat!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Meyer Lemon Sorbet?
Meyer Lemon Sorbet is a refreshing, dairy-free frozen dessert made from the juice and zest of Meyer lemons, sugar, and water.
What makes Meyer lemons different from regular lemons?
Meyer lemons are a cross between a regular lemon and a mandarin orange, giving them a sweeter, more floral flavor and less acidity than standard lemons.
How many Meyer lemons do I need for this recipe?
You will need approximately 12 Meyer lemons to produce the 2 cups of freshly squeezed juice required.
Can I substitute regular lemons for Meyer lemons?
Yes, but you may need to increase the sugar content slightly since regular lemons are much more tart than Meyer lemons.
Is this recipe vegan-friendly?
Yes, this sorbet is made with fruit juice, water, and sugar, making it naturally vegan and dairy-free.
How do I make the simple syrup for the sorbet?
Combine 1 cup of water and 1 cup of sugar in a saucepan over medium heat and stir until the sugar is fully dissolved.
How long should I boil the sugar and water mixture?
Once the sugar dissolves, let the mixture reach a gentle boil for approximately 1 minute before removing it from the heat.
When do I add the lemon zest?
The zest of 2 lemons should be incorporated into the sugar syrup along with the lemon juice after it has been removed from the heat.
How long does the mixture need to chill before churning?
The mixture should be refrigerated for at least 2 hours to ensure it is completely cold before it goes into the ice cream maker.
Is an ice cream maker required for this recipe?
Yes, an ice cream maker is used to churn the mixture for 20-30 minutes to achieve the correct soft-serve consistency.
What consistency should the sorbet have after churning?
It should reach a soft-serve consistency before being transferred to the freezer for final hardening.
How do I prevent freezer burn on my homemade sorbet?
Press a piece of plastic wrap directly against the surface of the sorbet before sealing the container to protect it from air and freezer burn.
How long does the sorbet need to freeze to become solid?
The churned sorbet typically needs 4 to 6 hours in the freezer to reach a solid, scoopable state.
Can I add alcohol to this recipe?
Yes, the recipe suggests serving the sorbet with a drizzle of limoncello for an extra layer of flavor and elegance.
Is this recipe gluten-free?
Yes, all the ingredients used in this Meyer Lemon Sorbet are naturally gluten-free.
How many servings does this recipe yield?
This recipe is designed to provide approximately 6 servings.
Can I use bottled lemon juice instead of fresh?
While possible, freshly squeezed juice is highly recommended to capture the unique aromatic and floral notes of Meyer lemons.
What is the best way to zest the lemons?
Use a fine grater or microplane to zest the lemons, taking care to only remove the yellow outer layer and not the bitter white pith.
Can I reduce the amount of sugar in the recipe?
You can, but sugar affects the freezing point and texture; reducing it significantly may result in a harder, icier sorbet.
How long can I store the sorbet in the freezer?
For the best flavor and texture, homemade sorbet should be consumed within 1 to 2 weeks.
Does this sorbet contain any cholesterol?
No, this is a fruit-based dessert and contains no cholesterol or animal fats.
Can I add other flavors like mint or basil?
Yes, steeping fresh herbs in the warm sugar syrup can add a lovely botanical dimension to the lemon flavor.
Is Meyer Lemon Sorbet a good summer dessert?
Absolutely, its bright citrus flavor and icy texture make it an ideal treat for cooling off on hot summer days.
What should I do if I don't have an ice cream maker?
You can use the 'still-freeze' method by placing the mixture in the freezer and whisking it every 30 minutes until frozen, though the texture will be less smooth.
Can I use honey instead of granulated sugar?
Yes, honey can be used, but it will significantly change the flavor and may make the sorbet softer due to its different sugar composition.
Is the lemon zest necessary for the recipe?
The zest contains essential oils that provide much of the floral aroma characteristic of Meyer lemons, so it is highly recommended.
Should I strain the juice before adding it to the syrup?
Yes, it is best to strain the juice to remove any seeds or large bits of pulp for a smoother sorbet texture.
Can I double this recipe?
Yes, you can double the ingredients as long as your ice cream maker has sufficient capacity for the increased volume.
Is this sorbet very tart?
Because Meyer lemons are naturally sweeter than regular lemons, this sorbet is more balanced and less intensely tart than a traditional lemon sorbet.
How should I serve the sorbet?
Scoop it into chilled bowls and optionally top with fresh berries, a sprig of mint, or a splash of limoncello.