Monday, January 2, 2012

Meyer Lemon Sorbet veer far far away from the hearty soups I have been posting...I decided on this light fresh sweet/tart sorbet for today.  Think of it as a bright glimpse of summer on a cold winter's day.  We all need a little bit of summer sun on a cold cold day don't we?  This recipe would make a great palate cleanser or delicate is also a kid pleaser!  Drizzle with a raspberry sauce or garnish with mint leaves if you want to dress it up.

 Now...a word about meyer lemons...up here in rural upstate NY they are very scarce and very seasonal. Their season begins in November and extends into March and as late as April. The difficulty of shipping due to their more fragile thin skins means that many supermarkets still do not stock Meyer lemons, but more and more grocers are increasingly likely to do so. Meyer lemons are a cross between a true lemon and a mandarin orange. The layer of bitter white pith that makes a thick protective coating for regular lemons is so thin on Meyers that they may be eaten in their entirety, peel included.
If you can't find a meyer lemon you can use a regular lemon you just may need to adjust the sugar level and it will be slightly more acidic.

Meyer Lemon Sorbet

1 cup sugar
1 cup water
1 cup freshly squeezed juice from meyer lemons (about 3-4 lemons)
2 teaspoons fine meyer lemon zest

In a small saucepan on medium high heat, make a simple syrup by heating sugar and water until the sugar has completely dissolved. Remove from heat and let cool. Mix in the lemon juice and zest. Chill  in the refrigerator. 
 When the mixture is chilled, 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.
Place sorbet in an airtight container and freeze until ready to serve.

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