Meyer Lemon-Earl Grey Sorbet
Author: Julie
Prep time: 40 mins
Cook time: 10 mins
Total time: 50 mins
Ingredients
  • 2½ cups water
  • 1¼ - 1½ cups sugar
  • 1 cup freshly squeezed Meyer Lemon juice (about 2 - 3 lemons, depending on how juicy they are)
  • 2 lemons for zesting and juicing
  • 1 Earl Grey tea bag
Method
  1. In a small saucepan, add 2½ cups water and 1¼ - 1½ sugar, depending on how sweet you want your sorbet. Stir frequently over medium heat, until it comes to a light boil, and all the sugar has dissolved completely.
  2. Turn off the heat, and steep a bag of Earl Grey Tea, in the water/sugar mixture. Steep for 10 minutes. You can wrap the tea bag string around the handle, so you don't have to hold it the whole time. Remove tea bag and discard.
  3. Squeeze lemons till you have 1 cup of juice. The amount of lemons will vary. I got 1 cup of juice from 1½ lemons. Strain the juice into the pot, making sure to remove all seeds and pulp.
  4. Grate the zest of 2 lemons, and add to the lemon/syrup mixture.
  5. Pour the mixture into a non-metallic bowl and refrigerate for at least 4 hours or overnight.
  6. Once thoroughly chilled, remove from the refrigerator and churn in your ice cream maker, making sure to follow your manufacturer's instructions. Using a Cuisinart Ice Cream maker, it took 30 minutes.
  7. Remove from ice cream maker and place in a freezer safe container. Place the sorbet into the freezer for a couple of hours before serving. Once ready to serve, allow the sorbet 5 - 8 minutes to soften up, before serving.
  8. Serve in a glass or bowl.
Notes
Enjoy!
Recipe by Gourmetcentric at https://gourmetcentric.com/2016/04/meyer-lemon-earl-grey-sorbet/