Meyer Lemon Sorbet

Name: Meyer Lemon Sorbet
Yield: makes about 1 quart (1 liter)
Ingredients: 2 1/2 cups (625 ml) water; 3/4 cup (150 g) sugar; Grated zest of 1 Meyer lemon, preferably organic; 1 cup (250 ml) freshly squeezed Meyer lemon juice; 1/4 cup (60 ml) Champagne or other sparkling wine, or 2 tablespoons (30 ml) vodka

December 9, 2011

There were quite a few things I missed about the Bay Area when I packed up my bags and moved to France. Burritos, bean-to-bar chocolates, and “centered” people were some of them. Okay, I didn’t miss the centered people. But I was surprised at how much I missed Meyer lemons, which are sweeter and more perfumed than regular Eureka lemons. Their vibrant, deep yellow color makes other lemons pale in comparison. If you’re lucky enough to know someone with a Meyer lemon tree, you’re likely to be handed a large sack of them when the fruits are in season. Some greengrocers and specialty markets now carry them, too. Otherwise, you can use regular Eureka lemons in this recipe, but increase the sugar to 1 cup (200 g).

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