Meyer Lemon Sorbet

Name: Meyer Lemon Sorbet
Total time: 45 min
Yield: 8 servings
Ingredients: 1 3/4 cups sugar; 2 cups water; 1 large egg white, at room temperature; 3/4 cup fresh Meyer Lemon juice (about 4 Meyer Lemons); 2 teaspoons freshly grated Meyer Lemon zest; 1 tablespoon plus 1 tsp. vodka

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipes to your repertoire, Meyer Lemon Sorbet might be a recipe you should try. For 42 cents per serving, you get a dessert that serves 8. One portion of this dish contains roughly 1g of protein, 0g of fat, and a total of 180 calories.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

180 kcal

Calories

1 g

Protein

0 g

Fat

45 g

Carbs

Ingredients

For 8 servings

Instructions

1
Combine sugar and water in a small saucepan and place over low heat. Stir until sugar dissolves. Raise the heat and boil 1 minute. (Be very careful as this mixture will boil over very quickly!). I remove it from the heat as soon as it has boiled.
2
In a large bowl, lightly beat the egg white until foamy. Slowly beat in the hot syrup mixture. Continue to beat until the mixture cools down slightly.
3
Add the Meyer Lemon juice. Cover and chill until cold or overnight (I chill mine overnight. The colder the better). The mixture will have the egg white foam on top, but it will mix in when placed in the ice cream freezer.
4
Place the mixture in a well chilled ice cream freezer.
5
Mix in the zest and the vodka and freeze until it is the consistency of a soft serve custard.
6
Remove from ice cream freezer and place in another container. Freeze overnight.
7
The sorbet is best served the next day as the consistency will be perfect (like a smooth Italian ice) and it allows the flavors time to mingle.
8
Enjoy!