Meyer Lemon Sorbet

1. 1

   Set up an ice bath in a large bowl.

2. 2

   Put the water, milk powder, invert sugar, granulated sugar, and corn syrup in a saucepan and bring to a boil, whisking to dissolve the milk powder and sugar, over medium heat.

3. 3

   Strain into a medium bowl and set into the ice bath to chill quickly, stirring often.

4. 4

   Add the zest and lemon juice and mix with an immersion blender.

5. 5

   Freeze in an ice cream maker.

6. 6

   Pack into a plastic container and freeze for at least 2 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.