comments 11
Dessert / Fruit / Gluten Free / Sorbet / Spring / Summer / Sweet


Bright. Tart. Floral. Incredible. Spring.

And a meyer lemon sorbet. 

He’s already requested a second batch.





Meyer Lemon Sorbet

Makes 3-4 cups


1 1/4 cup meyer lemon juice

1/4 cup lemon juice

1 3/4 cup water

1/2 cup sugar

zest of half meyer lemon

Garnish: mini flower buds and mint


Squeeze the lemons, strain for pulp, and reserve juice.

In a medium-sized sauce pot, combine the water with the sugar and heat until completely dissolved. Remove from heat, and add the the lemon juices. Refrigerate until thoroughly cool.

Add mixture to ice cream maker, freeze and churn for 20-25 minutes, just until sorbet comes together.

Transfer mixture into desired serving container and freeze for at least 6 hours. Garnish and serve.



  1. So pretty- I feel happy just looking at it! Meyer lemons are so wonderfully floral and fragrant, I think I must try making a sorbet like this one.

  2. Pingback: Friday FoodGawker Favorites « foodie fabulista

  3. Happiness! Thanks to each of you !

    The little loaf- A little flower shop around the corner from my apartment. The tiny buds were so sweet. Thank you!

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