Meyer Lemon Sorbet
Basic Information
- Servings: 8
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 4.63
- Health score: 0.00
- Weight Watcher points: 10.00
Summary
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipes to your repertoire, Meyer Lemon Sorbet might be a recipe you should try. For 42 cents per serving, you get a dessert that serves 8. One portion of this dish contains roughly 1g of protein, 0g of fat, and a total of 180 calories. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. 1 person has tried and liked this recipe. A mixture of meyer lemon juice, water, egg white, and a handful of other ingredients are all it takes to make this recipe so tasty. All things considered, we decided this recipe deserves a spoonacular score of 8%. This score is improvable. If you like this recipe, take a look at these similar recipes: Meyer Lemon & Basil Sorbet, Chopped Kale Salad with Meyer Lemon Vinaigrette (with an easy Meyer lemon substitute), and Chopped Kale Salad with Meyer Lemon Vinaigrette (with an easy Meyer lemon substitute).
Ingredients
sugar1.75 cups
water2 cups
egg white1 large
meyer lemon juice0.75 cup
lemon zest2 teaspoons
vodka1 tablespoon
Instructions
Step 1
Combine sugar and water in a small saucepan and place over low heat. Stir until sugar dissolves. Raise the heat and boil 1 minute. (Be very careful as this mixture will boil over very quickly!). I remove it from the heat as soon as it has boiled.
Step 2
In a large bowl, lightly beat the egg white until foamy. Slowly beat in the hot syrup mixture. Continue to beat until the mixture cools down slightly.
Step 3
Add the Meyer Lemon juice. Cover and chill until cold or overnight (I chill mine overnight. The colder the better). The mixture will have the egg white foam on top, but it will mix in when placed in the ice cream freezer.
Step 4
Place the mixture in a well chilled ice cream freezer.
Step 5
Mix in the zest and the vodka and freeze until it is the consistency of a soft serve custard.
Step 6
Remove from ice cream freezer and place in another container. Freeze overnight.
Step 7
The sorbet is best served the next day as the consistency will be perfect (like a smooth Italian ice) and it allows the flavors time to mingle.
Step 8
Enjoy!
Categories
Dish Types: dessert
Diets: gluten free, dairy free, lacto ovo vegetarian, fodmap friendly