Meyer Lemon Sorbet

Name: Meyer Lemon Sorbet
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 10
Cuisine: Global
Ingredients: 237 milliliters sugar; 237 milliliters water; 2 teaspoons lemon zest; 237 milliliters freshly squeezed juice from meyer lemons (about 3-4 lemons)

Need a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly dessert? Meyer Lemon Sorbet could be a super recipe to try. This recipe makes 10 servings with 84 calories, 0g of protein, and 0g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. If you have sugar, water, lemon zest, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes.

Instructions

Make simple syrup, let cool: In a small saucepan on medium high heat, make a simple syrup by heating sugar, lemon zest, and water until the sugar has completely dissolved.

Ingredients you will need

Simple Syrup

Lemon Zest

Sugar

Water

Equipment you will use

Sauce Pan

Remove from heat, let cool, strain out the lemon zest.

Ingredients you will need

Lemon Zest

Mix in the lemon juice. Chill, either in the refrigerator, or by placing in a metal bowl over an ice bath.

Ingredients you will need

Lemon Juice

Ice

Equipment you will use

Bowl

Process in your ice cream maker: Once the mixture has thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions.

Ingredients you will need

Ice Cream

Equipment you will use

Ice Cream Machine

If you don't have an ice cream maker, you can pour the mixture into a shallow pan and freeze in your freezer until semi-solid. Then take a fork and fluff it up, returning it the the freezer to freeze firm. Then put in a food-processor or blender to process until smooth.

Ingredients you will need

Ice Cream

Equipment you will use

Ice Cream Machine

Blender

Frying Pan

Place sorbet in an airtight container and freeze until ready to serve.

Ingredients you will need

Sorbet

Serve: Scoop out preferably with a melon-baller.

Ingredients you will need

Melon

Garnish with mint.

Ingredients you will need

Mint

Equipment

Ingredients

Servings:

237milliliters

sugar 237milliliters

water 2teaspoons

lemon zest 237milliliters

freshly squeezed juice from meyer lemons (about 3-4 lemons)

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Lemon Sorbet. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.