With the arrival of spring and warmer weather, comes seasonal desserts and dishes. A friend of ours sent us a box of beautiful Meyer Lemons. This sorbet is made pretty much the same way you make a lemon sorbet, with a few differences. First difference is the obvious one, Meyer Lemons are used instead of regular lemons. Myer Lemons are a sweeter, less acidic variety of lemons. The other difference is that I steeped Earl Grey tea in the simple syrup. This idea came on a whim. Earl Grey tea is flavored with Bergamot oil, which comes from the Bergamot orange. They grow mostly in Calabria, Italy and along the mediterranean. So, I thought, what a perfect match. The sorbet came out so aromatic, almost perfume like. I will be making this one again, real soon.
Here are some of the beautiful Meyer lemons we were sent via the postal service. What a nice surprise to receive from the mailman.
In a small saucepan add 2 ½ cups of water with 1 ¼ – 1 ½ cup of sugar. It really depends on how sweet you want it.
Stir frequently over medium heat, until all the sugar has completely dissolved.
Turn off the heat, take a Earl Grey Tea bag and steep in the water/sugar mixture.
I wrapped the tea bag string around the handle and let it steep for 10 minutes.
Squeeze lemons till you have 1 cup of juice.
Remove the tea bag and strain the juice into the sugar syrup.
Add the zest of 2 lemons to the mix.
Pour the mixture into a non-metallic bowl
and refrigerate for at least 4 hours or overnight.
Once thoroughly chilled, remove from the fridge and………….
Pour the yummy concoction into your ice cream maker. Using the Cuisinart ice cream maker, it took 30 minutes of churning. (Make sure to follow your ice cream maker’s instructions accordingly.)
Remove from ice cream maker and place in a freezer safe container.
Place the freshly made sorbet into the freezer for a couple of hours before serving. This will help firm up the sorbet.
Once you are ready to serve, give it 5 minutes or more, to soften up.
Serve in a bowl or glass and enjoy!
| Meyer Lemon-Earl Grey Sorbet | Print |
- 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
- 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.
- 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.
- 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.
- Grate the zest of 2 lemons, and add to the lemon/syrup mixture.
- Pour the mixture into a non-metallic bowl and refrigerate for at least 4 hours or overnight.
- 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.
- 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.
- Serve in a glass or bowl.
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