Bright. Tart. Floral. Incredible. Summer.
Meyer Lemon Sorbet Recipe:
Makes 3-4 cups
1 1/4 cup meyer lemon juice
1/4 cup lemon juice
1 3/4 cup water
3/4 cup Agave syrup
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.