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Meyer Lemon Sherbet

Yield Makes 5 1/2 cups, 10 servings
The Meyere lemon--thought to be a cross between a lemon and an orange--is growing in favor with home cooks and gardeners. Commercial growers around San Diego and in California's San Joaquin Valley are increasing production, and specialty produce purveyors are more willing to carry the thin-skinned, somewhat perishable lemon. (Chilled, it keeps a few weeks.)


  • 8 (about 2 lb.) Meyer lemons
  • 1 envelope unflavored gelatin
  • 1 cup sugar
  • 3/4 cup milk

Nutrition Information

  • calories 97
  • caloriesfromfat 5.6 %
  • protein 1.3 g
  • fat 0.6 g
  • satfat 0.4 g
  • carbohydrate 23 g
  • fiber 0.0 g
  • sodium 11 mg
  • cholesterol 2.6 mg

How to Make It

  1. Grate 1 tablespoon peel and ream 1 cup juice from lemons; set aside.

  2. Combine gelatin and 1/4 cup cold water; set aside until gelatin is softened, about 5 minutes.

  3. In a 2- to 3-quart pan over high heat, bring sugar and 1 cup water to a boil. Reduce heat and simmer until sugar is dissolved, about 1 minute.

  4. Stir in gelatin, lemon peel and juice, and milk (mixture may look curdled). Place pan in a bowl of ice water and stir often until cold, 8 to 10 minutes.

  5. Freeze mixture in an ice cream maker according to manufacturer's directions. (Or pour mixture into a metal 9- by 13-inch pan, cover airtight, and freeze until hard, about 3 hours. Then break into chunks with a spoon and whirl in a food processor until smooth.)

  6. Serve sherbet, or freeze until firm enough to scoop, about 2 hours.