Meyer Lemon Sorbet scoop


Before we dive into Meyer Lemon Sorbet, consider the unbearable tartness of being a lemon. For centuries the lemon has gotten a raw deal, kicked to the side of the vernacular curb.

A bad car, a bad deal, a bad day – all are called lemons. Lemons laws are found in all 50 states. In old British slang, a lemon game meant you were getting hustled in a pool hall. During the 1800s a simpleton was…you guessed it .. a lemon. The yellow fruit has suffered from an image problem since the dawn of its first harvest.

Perhaps it’s because lemons are an unpleasantly tough-skinned, mouth-puckering fruit when eaten on their own. But then no one has ever said when life hands you onions make onion soup. Go figure.

the meyer lemon

Less acidic, thinner skinned and sweeter, the Meyer Lemon is the diplomat of 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.* That would explain the amazing scent and slightly orangey flavor. These lemons are so mild that they can be eaten raw.

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 gulp

source *



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)*
  •            sugar syrup (see above) 



To make the sugar 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 sugar 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 sugar 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. 

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