Sweet, thin-skinned, and gorgeously deep yellow, the Meyer is royalty among lemons. It delivers all the lemony flavor you want without the unrelenting harshness of its generic supermarket cousins. Originally from China, the Meyer is thought to be a cross between citron and mandarins.* These lemons are so mild that they can be eaten raw.
While Meyer lemons are not Italian, they are ideal for making into an Italian-style sorbetto. Less icy and very creamy, sorbettos have a luxurious texture that is nothing like the fruit ‘ice’ experience of most homemade sorbets.
If Meyer lemons aren’t available, just mix freshly squeezed regular lemon juice with mandarin, tangerine or orange juice. You want a juice mix that is sweet enough to sip but still too tart to take a big gulpPrint
MEYER LEMON SORBET
Meyer Lemon Sorbet is a creamy light sorbet with a light lemony-orangy flavor. Tart without making your mouth pucker this sorbet is the very definition of refreshing.
- 272g water
- 272g sugar
- 8g tapioca starch
- 62g light corn syrup
- 1-inch strip of Meyer lemon zest
- 460g Meyer lemon juice (fresh)*
- sorbet syrup
To make the sorbet syrup, combine water with the sugar, tapioca starch, corn syrup, and lemon zest in a small saucepan over medium to medium-high heat.
Stir continuously for about 8-11 minutes until the mixture just starts to boil (do not allow it to come to a full boil) Once the texture of the syrup becomes thicker and viscous (or once it hits 212 degrees if you are using a thermometer) immediately take it off the heat.
Place it in a container (including the zest) Let it cool to room temperature then refrigerate for a minimum of 4 hours to a maximum of 24 hours.
Discard the zest and thoroughly mix the lemon juice with the sorbet syrup.
Process in your ice cream maker according to the manufacturer’s instructions.
The sorbet is finished when it reaches the consistency of soft-serve ice cream (about 20-30 minutes in most machines)
Scoop into a container, place a piece of plastic wrap or parchment paper on the surface and freeze until firm (2-4 hours minimum)
- If Meyer Lemons aren’t available, substitute 410g fresh lemon juice & 50g fresh orange juice.