All throughout the food blogging world I have heard such hype about Meyer lemons. Everybody and their brother has been making all sorts of Meyer lemon treats. Apparently Meyer lemons are a cross between lemons and mandarin oranges so they are less tart than regular lemons. When I saw them at the store a few weeks ago I grabbed them – and then they sat, and sat, and sat some more in my fruit bowl. I’m traditionally not a lemon-lover (although that seems to be changing lately) so I was at a loss as to what to do with them. Eventually the lemons had been around enough that they were on the verge of going bad, so I knew they had to be used quickly. I decided on this sorbet and it was wonderful! I used about half Meyer lemons and half regular lemons. Honestly, I’m not sure my palate is sophisticated enough to pick out the difference between Meyer and regular lemons, but this was delicious nonetheless. This recipe can be made with less sugar if you prefer a stronger lemon flavor. The only thing I will change next time I make this will be to add a bit of alcohol to the mixture to help prevent it from freezing so hard. Since it is almost completely water and juice, it is very icy. I think a small amount of vodka or limoncello would work well.
Recipe Rewind: tried and true favorites I’ve made recently
Tomato and Mozzarella Pasta al Forno
2 1/2 cups water, divided
1 1/4 cups sugar (1 cup for a more tangy sorbet)
2 lemons, preferably unsprayed
1 cup freshly squeezed lemon juice (from about 6 lemons)
1 tbsp. vodka or limoncello
In a medium non-reactive saucepan combine 1/2 cup of the water and the sugar. Grate the zest of the 2 lemons directly into the saucepan. Heat, stirring frequently, until the sugar is completely dissolved. Remove from the heat and add the remaining 2 cups of water. Chill the mixture thoroughly in the refrigerator.
Stir the lemon juice into the sugar syrup. Add the vodka or limoncello. Freeze the mixture in your ice cream mixture according to the manufacturer’s instructions.
Source: adapted from The Perfect Scoop by David Lebovitz