I finally found the recipe for the meyer lemon sherbet we made for our dinner party. I also discovered that I misread the recipe in the first place. Oops. It was still quite delicious, so here's both a link to the original recipe and what I ended up making
Meyer Lemon Sherbet
1/2 c meyer lemon juice
zest of 3 meyer lemons, very finely chopped if not using a microplane grater
1 c heavy cream
3/4 c whole milk
2/3 c granulated sugar
In a small sauce pan, combine the sugar and lemon juice and heat until the sugar is dissolved. Mix all the other ingredients, and refrigerate for at least 2 hours, though longer is better because the flavors can meld. Pour the mixture into a standard ice cream maker and once solid-er. Freeze for a couple hours to really set.
We served this with some really yummy blueberries and it was great. I love meyer lemons and this sherbet didn't disappoint!
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