Meyer Lemon Sorbet
Perfectly light and refreshing for those balmy Summer nights
Ingredients:
- 1 cup sugar
- 1 cup water
- Zest stripped from 1 Meyer lemon
- 3 mint sprigs
- 2 1/4 cups freshly squeezed Meyer lemon juice
- 1/4 cup freshly squeezed lime juice
- pinch of kosher salt
Directions:
- Combine the sugar, water, lemon zest, and mint in a large saucepan and stir over medium-low heat until the sugar dissolves
- Simmer for 10 minutes and then strain into a large bowl.
- Discard the mint and let the mixture cool to room temperature
- Stir the lemon juice, lime juice, and salt into the syrup.
- Cover and refrigerate for at least 2 hours.
- Freeze in an ice cream maker.
- Serve immediately, or pack into a container and freeze for 2 to 3 hours.
- Let stand at room temperature to soften slightly before serving if frozen solid.
Serves 6