Author Notes: Like many people in my Ocean Park neighborhood, I have a Meyer lemon tree in my backyard. At certain times of year, we are overwhelmed with lemons, and the taste of Meyer lemon is so distinctive that it deserves to stand on its own. This year there were so many that I indulged in my obsession with small appliances and invested in a Sorbet/Ice Cream machine. My friend Laurie, a former professional chef, turned me on to the lemon-ginger combo years ago. —abbyarnold
cups white sugar
cups fresh Meyer lemon juice
tablespoon Meyer lemon zest
tablespoon grated fresh ginger
- Put your freezer container into the freezer the night before, as directed by your machine's instructions. Make the simple syrup by boiling the water and sugar together until the sugar dissolves and simmering for 2 or 3 minutes, and cool in your fridge overnight.
- In the morning or early afternoon, pick the Meyer lemons. You'll need to wash and grate the zest from 3 or 4 of them before squeezing them. It takes about 10 Meyer lemons to make 2-1/4 cups of juice, depending on their juiciness.
- Squeeze the lemons, measure the juice, grate in the ginger, and add the lemon zest.
- Put the lemon juice, grated flavors, and simple syrup into your machine and freeze it according to the manufacturer's directions or your own experience.
- When the sorbet is frozen in the machine, transfer it to a plastic or other container and store in the freezer for an hour or two so that it sets up nicely for serving at dinner. Delicious!