Meyer Lemon Sorbet Food

TART MEYER LEMON SORBET

Steps:

• Combine water and honey and a microwave-safe bowl; heat in microwave for about 30 seconds. Stir water until honey is dissolved.
• Stir lemon juice and lemon zest into honey water; pour into an ice cream maker. Process according to manufacturer's instructions for 25 minutes.
• Scrape sorbet into a chilled loaf pan and freeze.

MEYER LEMON-BASIL SORBET RECIPE - (4.4/5)

Steps:

• Use only fresh basil, as dried is not going to work with this recipe. I used one cup of fresh basil leaves, washed. Set aside. Simple syrup: Bring water and sugar to a boil, then bring to a simmer until the sugar is completely dissolved, whisking often. NOTE: My suggestion is to add only 1-1/2 cups sugar if you prefer a bit more of a tart sorbet. The full 2-cups can be more on the sweet side. Remove the simple syrup from the heat, and add the basil leaves. Allow to steep for at least an hour. However, after making a few batches of this, I think that at least 2 hours is ideal. The longer you steep the basil in the simple syrup, the more the basil flavor will shine through. Strain the basil-simple syrup, cover and refrigerate until cold. (Can be done a day before). Zest the lemons until you have about 2 tablespoons. Juice the lemons until you have one cup. Note: I made a batch with only 3/4 cup of juice and was happy with it. If using an ice cream maker, pour the lemon juice into a spouted pitcher. Add the simple syrup and taste the mixture. This is where you can add more lemon juice, if you wish. Add the limoncello; turn on the ice cream maker and pour the mixture. Churn until frozen (approximately 20 minute), pour into an air-tight container and freeze. To serve, allow to soften at room temperature for about 10 minutes. Tip: I like to cut off the bottom of each lemon, so that they stand upright. Scoop out the pulp, after squeezing the lemon juice, and freeze in a Zip-loc bag. These make cute serving containers.

MEYER LEMON SORBET

Steps:

• In a small saucepan on medium high heat, make a simple syrup by heating sugar and water until the sugar has completely dissolved. Remove from heat and let cool. Mix in the lemon juice and zest. Chill, either in the refrigerator, or by placing in a metal bowl over an ice bath.
• 2 Once the mixture has thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions. If you don't have an ice cream maker, you can pour the mixture into a shallow pan and freeze in your freezer until semi-solid. Then take a fork and fluff it up, returning it the the freezer to freeze firm. Then put in a food-processor or blender to process until smooth.
• Place sorbet in an airtight container and freeze until ready to serve.
• 3 Scoop out preferably with a melon-baller. Garnish with mint. Makes 2 1/2 cups.

MEYER LEMON SORBET

Steps:

• Combine water and sugar in small sauce pan. Cook til sugar dissolves and boil one minute without stirring. Remove from heat. Add lemon juice and zest. Cool completely in refrigerator.
• When cool, freeze according to your ice cream maker's specifications. Usually takes about 20-30 minutes. Mixture will not be solid, but turn out into a freezer-safe container, lay plastic wrap on top and seal tightly. Freeze til solid. Enjoy with a drizzle of limoncello over it!

PINEAPPLE AND MEYER LEMON SORBET

Steps:

• Grate 2 tablespoons lemon zest and reserve. Juice the lemons and reserve the juice separately. Place the lemon juice and the pineapple chunks in a blender and puree until smooth. Strain through a fine-mesh strainer into a large measuring cup. Add the reserved zest and stir together. You should have about 4 cups of puree. For each 4 cups of puree, measure 1 cup sugar.
• Place approximately 1/4 of the puree in a saucepan. Add the sugar and stir over medium heat until the mixture is simmering and the sugar has melted. Add this to the remaining puree and stir together. Place in the refrigerator and chill until cold.
• Freeze according to the instructions for your ice cream maker.

MEYER LEMON SORBET

Steps:

• In a medium saucepan, bring the water, sugar, and lemon zest to a boil, stirring to dissolve the sugar. Pour into a medium bowl and let cool to room temperature.
• Stir in the lemon juice and Champagne, other sparkling wine, or vodka. Cover and refrigerate until thoroughly chilled.
• Freeze in an ice cream machine according to the manufacturer's instructions.
• This sorbet will freeze quite hard because it contains an especially large amount of water, so it's best eaten shortly after it's frozen. Or, remove it from the freezer ahead of serving so that it's soft enough to scoop. You can omit the alcohol, but the sorbet will freeze up even harder.

THE BEST VANILLA-LEMON SORBET

Steps:

• Open vanilla bean (use a sharp knife to halve it).
• Place first 1/2 cup water in pot along with the vanilla bean.
• Bring to the boil, then add sugar.
• Stir sugar until dissolved.
• Reduce heat and simmer for 10 minutes.
• Remove vanilla bean and using knife scrape seeds into sugar syrup.
• Remove sugar syrup from heat and add cold water.
• Pour into large bowl and place in freezer for 5 minutes.
• Add juice to bowl and put back in freezer.
• Every 30 minutes, remove bowl and, using a fork, stir - break up any ice that is forming. You are trying to get a "slushy" consistency.
• Once thickened, take 3 egg whites, a beat in a bowl until peaks can be made.
• Fold beaten egg whites through slushy mixture.
• Return to freezer.
• Every 20 minutes, run fork through mixture to break up ice.
• When the mixture is completely frozen it is ready to eat. In my freezer, this is around 3 hours.
• I serve this in a chilled bowl either by itself, or with a small amount of reduced raspberries (1/2 cup raspberries, 1 tbs sugar, 1/4 cup water boiled for 10 minutes, then refrigerated) drizzled over the top.
• You can also add a small amount of dry white white if you like. I've made this with some sparkling white and it was very nice. Other variations include orange sorbet with cointreau, kiwi fruit and Midori melon liquour. The combinations are endless!
• Update: I made this again and instead of folding by hand, I used a hand held electric mixer on the 'fold' setting, and used this to break the ice up, and to fold the egg whites through. Doing this a few times, I found that the appearance looked a lot closer to commercial sorbet, and it made it a lot smoother to eat. Definately recommend trying the electric mixer for better results!

MEYER LEMON SORBET

Steps:

• In small saucepan on medium high heat, make a simple syrup by combining sugar and water and heating until the sugar has completely dissolved, stirring constantly. Bring to a boil, boil one minute without stirring, and remove from heat. Allow to cool.
• Mix in the lemon juice and lemon zest.
• Chill in the refrigerator overnight.
• Pour into your ice cream maker and freeze according to the manufacturer's directions.