Making lemon sorbet is like making
lemonade with a detour through the
ice cream maker. Easy. We pulled
down several Meyer lemons last week
to avoid the freeze that hit here
in California and I’ve
been thinking up things to do with
them. As a major lemonade fan,
lemon sorbet was a logical choice.
Lemon sorbet is pretty intense
– sweet and acidic. I can
see why it is often used as a
palate cleanser between meal
courses. It is best eaten in small
amounts. An added benefit of having
some around in the freezer is that
if you happen to be in the mood for
lemonade, you can take a few scoops
and mix it in with some water, and
voila, instant lemonade.
