My second batch is in the books (first batch of sorbet)! For this batch I used a recipe out of the book Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home. Here is the affiliate link if you are interested in purchasing this awesome book: https://amzn.to/3h26UUu. I've made a ton of recipes out of this book before in our old ice cream makers and granitas in our freezer and I've always been impressed with the results. If you either don't have an ice cream maker, or are intimidated by making ice cream (you shouldn't be!) the granita recipes are great and only require a freezer and loaf pan.
Alright time to jump right into this batch of amazing sorbet. The meyer lemon sorbet is incredibly simple. All you are going to need is water, sugar and meyer lemons. I won't share the proportions of the recipe as to not steal credit from the authors of Making artisan Gelato, but follow along and I'll provide you with detailed instructions on what worked for me and my ice cream maker.
This sorbet started with super simple ingredients like I detailed above. The first step was to zest the meyer lemons. I slipped up on this step... and zested my thumb! Lesson learned, be super careful whenever you are using a zester/microplane.
After zesting the lemons I combined the zest with sugar and mixed them up in the food processor. I forgot to take a picture of this step! After making sure the sugar zest was chilled in the refrigerator I cut up and juiced a bunch of the lemons.
Here are all of the ingredients ready to be combined, heated and then chilled overnight.
Finally a shot of the ice cream maker in action!
And finally the finished product!
I can't believe just how refreshing this sorbet is. The first ice cream I made was s'mores and it was rich, gooey and amazing. The meyer lemon sorbet on the other hand tastes like you took the best lemonade you have ever had (I'm thinking the big refillable cup you get at the fair) and turned it into sorbet. The zest keeps everything from getting too sweet and gives it an amazing aroma.
The next step on our ice cream/sorbet journey is going to be with a more basic ice cream/custard recipe and then a creative jump into a whiskey sour sorbet. I can't wait to share it with you!
