Meyer Lemon Sorbet

7 steps · 45 min total

1. 01

   Make the Sugar Syrup

   Combine the 1 3/4 cups sugar and 2 cups water in a small saucepan over low heat. Stir until the sugar completely dissolves.

   Raise the heat and bring the mixture to a boil for 1 minute. Keep a close eye on it, as sugar syrup can boil over quickly. Remove from the heat as soon as it's boiled.

2. 02

   Combine with Egg White

   In a large bowl, lightly beat the 1 large egg white until it's just foamy. Slowly beat in the hot sugar syrup mixture, then continue beating until the mixture cools down slightly.
3. 03

   Chill the Base

   Stir in the 3/4 cup Meyer lemon juice. Cover the mixture and chill it until it's very cold, ideally overnight; the colder it is, the better your sorbet will churn. Don't worry if there's a layer of egg white foam on top; it will incorporate as it freezes.
4. 04

   Churn the Sorbet

   Pour the chilled mixture into a well-chilled ice cream freezer and churn according to the manufacturer's instructions.
5. 05

   Add Zest and Vodka

   Once the sorbet is churning, mix in the 2 teaspoons lemon zest and 1 tablespoon vodka. Continue freezing until the mixture reaches the consistency of a soft-serve custard.
6. 06

   Freeze Overnight

   Remove the sorbet from the ice cream freezer and transfer it to an airtight container. Freeze it overnight to allow it to firm up completely.
7. 07

   Serve the Sorbet

   The sorbet is best served the day after it's fully frozen. This extra time allows the texture to become smooth, like an Italian ice, and gives the flavors a chance to fully develop.