Meyer Lemon Sherbet

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.)

Yield: Makes 5 1/2 cups, 10 servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 97
  • Calories from fat: 5.6%
  • Protein: 1.3g
  • Fat: 0.6g
  • Saturated fat: 0.4g
  • Carbohydrate: 23g
  • Fiber: 0.0g
  • Sodium: 11mg
  • Cholesterol: 2.6mg

Ingredients

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

Preparation

  1. 1. Grate 1 tablespoon peel and ream 1 cup juice from lemons; set aside.
  2. 2. Combine gelatin and 1/4 cup cold water; set aside until gelatin is softened, about 5 minutes.
  3. 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. 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. 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. 6. Serve sherbet, or freeze until firm enough to scoop, about 2 hours.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Meyer Lemon Sherbet Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy