Sunday, February 27, 2005
Meyer Lemon Sorbet
Meyer Lemons are my favorite lemons / they have a fine pored thin skin / they are orange-y when fully ripe / they are some sweeter than your average lemon / they are divine
they are hybrids originally developed in China
whole slices of them are used in Shaker Lemon Pie
the whole entire lemon (except for the seeds) are edible
eat one every day during Meyer Lemon season (right now) for good health
i contemplate making sorbet with the ones i have / just cuz i love truly fruity sorbet / the kind where the first ingredient listed is the fruit and not spring water / dont know about the sugar tho / i might experiment with honey or maple syrup
here is the recipe for one quart :
4 Meyer lemons
1 cup sugar
4 cups water
2 Tablespoons of vodka
Method:
To prepare the lemon sorbet: Wash the lemons and grate the peel into a non-corroding bowl. Juice the lemons, measure ¾ cup of juice, and strain it into the bowl with the grated zest.
Heat the sugar with 1 cup of water until completely dissolved, then add the remaining 3 cups of water. Add this to the juice and peel. Add more juice if needed. Add vodka - this helps prevent ice crystals from forming and it makes a creamier texture. Chill mixture. Freeze according to the instructions with your ice cream maker.
MeyerLemon has a lovely slide show of Meyer Lemons
i had a Meyer Lemon tree when i lived at Happy Trail / it takes several years to produce fruit / the first year it was covered with little green baby lemons / the toddler who lived across the trail pulled them all off
i contained my disappointed rage / i told her not to pull them off the next time until the little seductive nubbins were YELLOW / the brat
but there was never another time
they are hybrids originally developed in China
whole slices of them are used in Shaker Lemon Pie
the whole entire lemon (except for the seeds) are edible
eat one every day during Meyer Lemon season (right now) for good health
i contemplate making sorbet with the ones i have / just cuz i love truly fruity sorbet / the kind where the first ingredient listed is the fruit and not spring water / dont know about the sugar tho / i might experiment with honey or maple syrup
here is the recipe for one quart :
4 Meyer lemons
1 cup sugar
4 cups water
2 Tablespoons of vodka
Method:
To prepare the lemon sorbet: Wash the lemons and grate the peel into a non-corroding bowl. Juice the lemons, measure ¾ cup of juice, and strain it into the bowl with the grated zest.
Heat the sugar with 1 cup of water until completely dissolved, then add the remaining 3 cups of water. Add this to the juice and peel. Add more juice if needed. Add vodka - this helps prevent ice crystals from forming and it makes a creamier texture. Chill mixture. Freeze according to the instructions with your ice cream maker.
MeyerLemon has a lovely slide show of Meyer Lemons
i had a Meyer Lemon tree when i lived at Happy Trail / it takes several years to produce fruit / the first year it was covered with little green baby lemons / the toddler who lived across the trail pulled them all off
i contained my disappointed rage / i told her not to pull them off the next time until the little seductive nubbins were YELLOW / the brat
but there was never another time
