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Meyer Lemon Sorbet

Course: Frozen Desserts


  • 1 Cup Sugar
  • 2 Cups Water Divided
  • 1/2 Cup Meyer Lemon Juice
  • 1 Tablespoon Vodka Optional


  • Make a simple syrup by combining sugar and 1 cup water in a small saucepan. Bring to a boil for 3 minutes. Remove from heat and allow to cool.
  • Mix together lemon juice, remaining 1 cup water and 3/4 simple syrup. Place a clean, raw egg in a 2 1/2 cup measuring cup and pour lemon juice mixture over the egg. If it floats and you see about a quarter sized piece of shell floating on top, you have the correct amount of sugar. If it is not floating enough, add more simple syrup, or if it is floating too much add more water. Having the correct sugar content will allow the sorbet to freeze properly and not be too hard or icy.
  • To further help the sorbet freeze correctly, add vodka.
  • Freeze in ice cream maker according to manufacturer's directions.