When Life Gives You Lemons, Make Lemon Sorbet
My Meyer Lemon tree is like the Energizer bunny – it just keeps on going. It simultaneously has blooms and fruit of varying ripeness for at least half the year. I let the latest crop of lemons stay on the plant for a very long time this month and just picked a dozen juicy lemons all at once. In the past, I’ve harvested one or two at a time and used them like regular lemons, but this time I wanted to use them in a way that would highlight their unique flavor. I got a Cuisinart Ice Cream maker a few years ago and have used it several times, most recently experimenting with blackberry sorbet made from the wild blackberry bushes at the edge of our woods. It was a huge hit! So when I picked the lemons, I decided to make lemon sorbet. It was simple and it too is a hit. The highly scented skin of the Meyer lemon adds a fragrance to the sorbet. The flavor is not biting, but very smooth – it won’t make you pucker as if you are sucking a supermarket variety lemon. Raspberries made the perfect garnish.
1 C sugar
1 C water
1 C freshly squeezed Meyer lemon juice (about 4 lemons)
2 t fine zest from lemons
In a medium saucepan bring the sugar and water to a boil and stir until sugar is dissolved.
Remove from heat and cool slightly
Stir in lemon juice and zest
Freeze according to ice cream maker directions