Meyer Lemon Sorbet – a delicious recipe with water, sugar, lemon, lemon juice, sparkling wine. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium saucepan, bring the water, sugar, and lemon zest to a boil, stirring to dissolve the sugar.
2
Pour into a medium bowl and let cool to room temperature.
3
Stir in the lemon juice and Champagne, other sparkling wine, or vodka.
4
Cover and refrigerate until thoroughly chilled.
5
Freeze in an ice cream machine according to the manufacturers instructions.
6
This sorbet will freeze quite hard because it contains an especially large amount of water, so its best eaten shortly after its frozen.
7
Or, remove it from the freezer ahead of serving so that its soft enough to scoop.
8
You can omit the alcohol, but the sorbet will freeze up even harder.
187
kcal
Calories
2
g
Fat
44
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 1/2 cups (625 ml) water, 3/4 cup (150 g) sugar, Grated zest of 1 Meyer lemon, preferably organic, 1 cup (250 ml) freshly squeezed Meyer lemon juice, and more.
Yes, Meyer Lemon Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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