Best 7 Meyer Lemon Limoncello Sorbet Recipes
Meyer lemon limoncello sorbet is a refreshing and flavorful dessert that is perfect for any occasion. With its bright citrus flavor and creamy texture, this sorbet is a surefire hit with everyone who tries it. It is also incredibly easy to make. Not only is this dessert delicious, but it also offers several health benefits because of the use of Meyer lemons. For instance, Meyer lemons are a good source of vitamin C, which is an essential antioxidant that can help protect your body from damage caused by free radicals. They are also a good source of potassium, which is an important mineral that helps to regulate blood pressure and muscle function. Additionally, Meyer lemons contain a number of other nutrients, such as vitamin A, calcium, and magnesium. With all these health benefits, what are you waiting for? Try out this simple recipe today and make this delightful treat!
Here are our top 7 tried and tested recipes!
HOMEMADE LIMONCELLO USING MEYER LEMONS
Homemade limoncello made with Meyer lemons is truly the best recipe for making limoncello liqueur. This sweet, yet tart, alcoholic beverage is an excellent mixer to accompany any, and many, cocktails.
Provided by Ann Accetta-Scott
Categories Beverage
Number Of Ingredients 4
Steps:
- Remove the stem and blossom end of the lemons. Quarter the lemons, removing as many of the seeds as possible.
- Place lemon into half-gallon mason jar, making sure the alcohol covers the lemons. Added additional Everclear if needed.
- Add a lid to the jar and allow the mixture to infuse at room temperature until yellowish in color, about 14 days or longer. The longer the mixture sits, the better the flavor.
- Bring water to boil in a saucepan. Add sugar and stir until the sugar dissolves. Remove syrup from heat and allow the simple syrup to cool to room temperature.
- Pour infused alcohol into the syrup through a fine-mesh strainer, discard lemons, stir the mixture well.
- Using a jar funnel pour limoncello into thick, freezer-safe glass bottles. Store in the freezer for at least 2 weeks before serving.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
LIMONCELLO LEMON SORBET (WITH OR WITHOUT MINT)
This is the concoction I came up with when I couldn't find quite what I was looking for. It is absolutely foolproof. It's simple, sweet, and tart, with just enough limoncello liqueur. Serve with sprig of mint or fresh berries. Top with limoncello or vodka if desired.
Provided by minnie
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 6h35m
Yield 6
Number Of Ingredients 6
Steps:
- Combine 1 cup water, sugar, and fresh mint leaves in a saucepan over medium heat. Bring to a light boil, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat; stir in lemon zest. Let syrup cool slightly, about 10 minutes.
- Mix remaining 1 1/2 cup water, lemon juice, and limoncello liqueur into syrup.
- Pour mixture into an ice cream maker; churn according to manufacturer's instructions, 10 to 15 minutes. Freeze until firm, about 6 hours.
Nutrition Facts : Calories 162.8 calories, Carbohydrate 39.9 g, Fiber 0.2 g, Protein 0.2 g, Sodium 3.8 mg, Sugar 36.9 g
TART MEYER LEMON SORBET
A tasty tart Meyer lemon sorbet. It's paleo-friendly too, for my weirdo daughter.
Provided by Carol Anderson
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 36m
Yield 6
Number Of Ingredients 4
Steps:
- Combine water and honey and a microwave-safe bowl; heat in microwave for about 30 seconds. Stir water until honey is dissolved.
- Stir lemon juice and lemon zest into honey water; pour into an ice cream maker. Process according to manufacturer's instructions for 25 minutes.
- Scrape sorbet into a chilled loaf pan and freeze.
Nutrition Facts : Calories 149.6 calories, Carbohydrate 42.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 4.6 mg, Sugar 36.8 g
MEYER LEMON-BASIL SORBET RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 10
Steps:
- Use only fresh basil, as dried is not going to work with this recipe. I used one cup of fresh basil leaves, washed. Set aside. Simple syrup: Bring water and sugar to a boil, then bring to a simmer until the sugar is completely dissolved, whisking often. NOTE: My suggestion is to add only 1-1/2 cups sugar if you prefer a bit more of a tart sorbet. The full 2-cups can be more on the sweet side. Remove the simple syrup from the heat, and add the basil leaves. Allow to steep for at least an hour. However, after making a few batches of this, I think that at least 2 hours is ideal. The longer you steep the basil in the simple syrup, the more the basil flavor will shine through. Strain the basil-simple syrup, cover and refrigerate until cold. (Can be done a day before). Zest the lemons until you have about 2 tablespoons. Juice the lemons until you have one cup. Note: I made a batch with only 3/4 cup of juice and was happy with it. If using an ice cream maker, pour the lemon juice into a spouted pitcher. Add the simple syrup and taste the mixture. This is where you can add more lemon juice, if you wish. Add the limoncello; turn on the ice cream maker and pour the mixture. Churn until frozen (approximately 20 minute), pour into an air-tight container and freeze. To serve, allow to soften at room temperature for about 10 minutes. Tip: I like to cut off the bottom of each lemon, so that they stand upright. Scoop out the pulp, after squeezing the lemon juice, and freeze in a Zip-loc bag. These make cute serving containers.
MEYER LEMON SORBET
Make and share this Meyer Lemon Sorbet recipe from Food.com.
Provided by KLHquilts
Categories Frozen Desserts
Time P1DT10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In small saucepan on medium high heat, make a simple syrup by combining sugar and water and heating until the sugar has completely dissolved, stirring constantly. Bring to a boil, boil one minute without stirring, and remove from heat. Allow to cool.
- Mix in the lemon juice and lemon zest.
- Chill in the refrigerator overnight.
- Pour into your ice cream maker and freeze according to the manufacturer's directions.
Nutrition Facts : Calories 138.3, Fat 0.1, Sodium 2, Carbohydrate 36.2, Fiber 0.2, Sugar 34.3, Protein 0.1
MEYER LEMON SORBET
If you're lucky enough to have your own small trees of Meyer lemons or a specialty market that stocks them in season, I highly recommend making a delicious, cooling summer sorbet from them! The Meyer is highly prized among chefs. It's slightly sweeter than a regular lemon.....a cross between a lemon and a tangerine. It's an incredible lemon.
Provided by Citruholic
Categories Dessert
Time 20m
Yield 6 scoops, 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine water and sugar in small sauce pan. Cook til sugar dissolves and boil one minute without stirring. Remove from heat. Add lemon juice and zest. Cool completely in refrigerator.
- When cool, freeze according to your ice cream maker's specifications. Usually takes about 20-30 minutes. Mixture will not be solid, but turn out into a freezer-safe container, lay plastic wrap on top and seal tightly. Freeze til solid. Enjoy with a drizzle of limoncello over it!
Nutrition Facts : Calories 149.3, Sodium 1.6, Carbohydrate 40.4, Fiber 0.3, Sugar 35.3, Protein 0.3
MEYER LEMON SORBET
There were quite a few things I missed about the Bay Area when I packed up my bags and moved to France. Burritos, bean-to-bar chocolates, and "centered" people were some of them. Okay, I didn't miss the centered people. But I was surprised at how much I missed Meyer lemons, which are sweeter and more perfumed than regular Eureka lemons. Their vibrant, deep yellow color makes other lemons pale in comparison. If you're lucky enough to know someone with a Meyer lemon tree, you're likely to be handed a large sack of them when the fruits are in season. Some greengrocers and specialty markets now carry them, too. Otherwise, you can use regular Eureka lemons in this recipe, but increase the sugar to 1 cup (200 g).
Yield makes about 1 quart (1 liter)
Number Of Ingredients 5
Steps:
- In a medium saucepan, bring the water, sugar, and lemon zest to a boil, stirring to dissolve the sugar. Pour into a medium bowl and let cool to room temperature.
- Stir in the lemon juice and Champagne, other sparkling wine, or vodka. Cover and refrigerate until thoroughly chilled.
- Freeze in an ice cream machine according to the manufacturer's instructions.
- This sorbet will freeze quite hard because it contains an especially large amount of water, so it's best eaten shortly after it's frozen. Or, remove it from the freezer ahead of serving so that it's soft enough to scoop. You can omit the alcohol, but the sorbet will freeze up even harder.
Tips:
- To make the most of your Meyer lemons, zest them before juicing them. This will give your limoncello sorbet a more intense flavor.
- If you don't have a lemon zester, you can use a microplane grater. Just be careful not to grate too much of the white pith, as this can make your sorbet bitter.
- When juicing your Meyer lemons, use a citrus press or a reamer. This will help you get the most juice out of your lemons.
- If you don't have a citrus press or a reamer, you can juice your lemons by hand. Simply cut the lemons in half and squeeze the juice out over a bowl.
- To make your limoncello sorbet even more refreshing, add a few tablespoons of vodka or limoncello liqueur.
- If you're making your limoncello sorbet ahead of time, be sure to store it in an airtight container in the freezer. It will keep for up to 2 weeks.
Conclusion:
Meyer lemon limoncello sorbet is a delicious and refreshing dessert that's perfect for any occasion. It's easy to make and can be enjoyed by people of all ages. The next time you have a craving for something sweet, give this recipe a try. You won't be disappointed!
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