>I just have to share this recipe with you. I found it here, on the Pioneer Woman’s Tasty Kitchen blog. The person who uploads the recipe says it’s a “delightful blend of lemon and orange with just the right amount of sweetness and tartness,” which I think is funny because the recipe doesn’t have any orange in it at all. It does, however use Meyer Lemons, which are sweeter than typical lemons, so this sorbet does really have a wonderful balance of sweet and tart. This sorbet is also great because it has a nice creamy flavor, without adding any dairy!
Prep: 15 minutes (plus chilling time of a few hours to overnight–your choice)
Total: 35 minutes
Serves: I think it makes about a quart
1-3/4 cups sugar
2 cups water
1 egg white
3/4 cup fresh meyer lemon juice
2 teaspoons freshly grated meyer lemon zest
4 teaspoons vodka
1. Zest lemon and set aside. Juice lemons and set aside.
2. Combine sugar and water in a small saucepan and place over low heat. Stir until sugar dissolves. Raise the heat and boil for 1 minute. Remove from heat.
3. While you are dissolving the sugar/water mixture, in a large bowl, lightly beat the egg white until foamy. Slowly beat in the hot simple syrup created from step 2. Continue to beat until the mixture cools down slightly. Add the meyer lemon juice.
4. Cover and chill until cold or overnight. The mixture will have the egg white foam on top, but it will mix in when placed in the ice cream freezer.
5. Once the mixture is cold, churn the mixture in an ice cream mixer. Mix in the zest and the vodka and freeze until it is the consistency of a soft-serve custard (~25 minutes). Remove from the ice cream mixer and place in a container appropriate for freezing.