Meyer Lemons are a little bit sweeter than the more traditional Eureka lemons. Whenever our tree presents us with these beautiful lemons, I like to make a sorbet– which is really just lemon juice, water and sugar. I’ve added a little limoncello so keep the sorbet from freezing rock hard. It’s so refreshing and simple to make.
My husband is the real gardener in this family. He’s the one who gets his hands full of soil, and who nurtures our garden flowers, tomatoes and citrus trees. Four years ago, my husband planted a dwarf Meyer lemon tree in a container. He has hung Christmas lights on it to keep it warm during winter chilly nights, and he’s been known to cover it up to protect it from frost. For the last three years, our tree has coughed up four or five lemons. This year, our tree finally came through for us with dozens of lemons. Craig’s work paid off!
If you haven’t experienced Meyer lemons, they are much sweeter than the more common Eureka lemon, and they have notes of orange. I’ve been busy baking with these, but my first treat I wanted to make was a Meyer Lemon Sorbet. I realize that for some folks that any kind of frozen treat doesn’t ring their bell at a time of year when it’s freezing cold. Eating frozen treats is fine by us, year-round. I enjoy making sorbets because they are quick to make, and you don’t necessarily need an ice cream maker.
Begin with one cup of Meyer lemon juice (about 3-4 lemons). Our lemons aren’t quite as large as the supermarket’s, so I used about 6-7. (If you only have Eureka lemons on hand, that’s fine. I’d use half the juice, as I think the sorbet would be a bit too tart.) Zest some of the lemons, until you have about 2-3 Tablespoons, then squeeze the lemons. Whenever I make sorbets, I like to add alcohol because it tends to act like an anti-freeze.
I decided that 1/3 cup of limoncello would be perfect! You can substitute vodka, if you’d like. (Of course, you can leave out the alcohol and your sorbet might freeze more solid. Simply thaw it a bit before scooping.)
Place water, zest and sugar into small saucepan and bring to a boil. Let boil for one minute and then remove from heat. Allow it to cool.You can add the limoncello and lemon juice into an ice bath, which I started to do. Then I decided to just mix the lemon juice and the lemon simple sugar together and I chilled it for a couple of hours, in the fridge.
I had made a delicious new recipe for this Slow Cooker Bolognese sauce, that I served with fresh pasta. (Recipe coming soon.) For dessert, the Limoncello Sorbet was a perfect “palate cleanser” and very refreshing.
Meyer Lemon Limoncello Sorbet
Equipment
- Ice Cream Maker
Ingredients
- 1 cup water
- 2 tablespoons lemon zest about 2 – 3 lemons
- 1 cup Meyer lemon juice juice of about 3-4 lemons, some you zested
- 1 cup sugar
- 1/3 cup limoncello vodka is ok to substitute
Instructions
- Wash and dry lemons. Using a microplane grater, remove the zest from two to three lemons until you have about 2 tablespoons of lemon zest. Place water, zest and sugar into small saucepan and bring to a boil. Let boil for one minute and then remove from heat.
- Juice the lemons until you have 2 cups of juice. Pour juice through a chinois or sieve to remove seeds and pulp. Add 1/3 cup of limoncello to the juice and place in an ice bath to chill. Pour cooled zest and sugar mixture through chinois or sieve into ice bath with juice. Stir to mix and chill mixture in ice bath until less than 45° F.
- NOTE: I simply chilled this mixture in the fridge for a couple of hours.
- Pour into ice cream maker and freeze according to your maker’s instructions.
- Once chilled, remove from ice cream maker and place in dedicated (odor-free) container to let ripen in the freezer for several hours. Because of the alcohol, it will always be a tiny bit soft.
Nutrition
Looks delicious…I have some limoncello that I've been trying to decide what to do with, this sounds like the perfect solution! And of course I have Meyers coming out of my ears. LOL
Looking forward to the lemon pound cake recipe!
What a great idea! I love sorbet with vodka, so I think I'd love sorbet with limoncello as well!
Snow in California, it is almost unheard of:D Our roads are clear and the stores are packed with imported citrus so sorbet sounds just about right right now.
Limoncello? Count me in.
Sam
can't wait to read about your short ribs and polenta. sounds delicious.
Oh I am SO super jealous of your meyer lemon tree! And of this sorbet! Sounds utterly refreshing, even during these frigid times.
We just bought 8 Meyer Lemons and can't wait to make our homemade limoncello!!!
This looks delightful. I have made a lot of homemade ice cream in my time, but never sorbet. You've inspired me to give it a try.
Yummm! You know another blogger mentioned Meyer lemons too! I have been missing out all my life! So lucky that you can grow them year round. I love any kind of frozen treat and lemon is so refreshing. I'm thinking I'm going to have a garden this summer so I can have my own fresh treats!
Mm sounds like a delicious way to end the perfect meal. Can't go wrong with limoncello! 😉
Debby – It is very exciting to have your own meyer lemons and also very nice of your husband to nurse them along so well. I love sorbet every day of the year (it's never too cold for me). This looks fantastic!
I am praying I get lemons from my meyer lemon tree this year!!! Cross your fingers for me!! Limoncello in the bar, so I'm ready!
Mmmmmmm, Limoncello! Love this idea for sorbet. I have that brand at home as well! Happy days of citrus, Debby! No snow here, almost balmy in fact . . . so weird for march.
This limoncello sorbet makes my mouth start watering just looking at it. Wonderful!
This sorbet looks AMAZING!!!