Meyer Lemon Sorbet
Recipe from Heart-Healthy Living

A cross between lemons and oranges, Meyer lemons add fresh flavor to this frozen dessert.


Meyer Lemon Sorbet

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Ingredients
  • 1 1/2  cups
    sugar
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  • 1 1/2  cups
    water
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  • 1  tablespoon
    finely shredded Meyer lemon peel or lemon peel*
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  • 1  cup
    Meyer lemon juice or lemon juice
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    Finely shredded Meyer lemon peel or lemon peel (optional)
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Directions
1.
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.
2.
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.
3.
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.

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.

Test Kitchen Tip
For a less tart sorbet, decrease peel to 1 teaspoon.
Nutrition information
Calories 118, Total Fat 0 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 1 mg, Carbohydrate 31 g, Total Sugar 29 g, Fiber 0 g, Protein 0 g. Percent Daily Values are based on a 2,000 calorie diet
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