>Meyer Lemon Sorbet

>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

Ingredients
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

Preparation

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.

About jenny

Jennifer Smith Greene is originally from and lives currently in Burbank, California with her husband Gavin Greene. Jenny completed her undergraduate degree from Woodbury University in Graphic Design. She has worked as a graphics & web designer, both as an in-house and freelance designer. She also has completed a Master of Divinity (MDiv) degree from Princeton Theological Seminary. She has worked as a hospital chaplain and in support roles in various churches. In her spare time, Jenny enjoys watercolor painting. She has taken classes and workshops under Joseph Stoddard, Tom Fong, Danny Gregory and Jane Friend. Additionally, Jenny is active in the community and volunteers her time on the Board of Family Promise of East San Fernando Valley, a social service nonprofit dedicated to helping homeless children and their families by providing shelter and support services to help the families find jobs and housing. Jenny enjoys reading (and highly recommends the site Goodreads), watching movies, playing softball and tennis and taking walks with her husband. Otherwise, Jenny is always curious to find out about those people who come to her site and would love to hear from you!
This entry was posted in dessert, egg white, ice cream, lemon, lemon zest, recipe, sorbet, sugar, vodka. Bookmark the permalink.

2 Responses to >Meyer Lemon Sorbet

  1. Pingback: Strawberry Peppermint Sorbet | What's Jenny Making?

  2. Pingback: “The best scones I’ve ever had.” | What's Jenny Making?

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