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Author Notes: Meyer lemons are hard to find in summer, but this is a nice substitute for their seductive flavor. The addition of alcohol in a tiny amount keeps the sorbet from over-hardening and won't change the taste. A sorbet maker is nice to have for this recipe (make sure you freeze the carafe overnight before using), but you could also just freeze it in a small plastic tub until softly frozen. —TRISH MURPHY
- 2 cups sugar
- 2 cups water
- 1-1/2 cups lemon juice, chilled
- 1 tablespoon tangerine or clementine zest
- 2 tablespoons Limoncello or vodka
- Combine the sugar and water and heat gently until the sugar is just dissolved. Stir until clear. Add the lemon juice, alcohol and tangerine zest, and refrigerate or freeze until very well chilled but not frozen.
- Pour into a sorbet maker and process for 25-30 minutes. The sorbet can be enjoyed right away but is better if allowed to firm up in the freezer for 1-2 hours. It will also freeze well in a 6-cup container overnight if you don't have a sorbet machine.