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Meyer Lemon Sorbet

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.45

$0.45 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,fodmap friendly dessert
spoonacular Score:3%

Spoonacular Score: 3%

 

Meyer Lemon Sorbet is a dessert that serves 8. For 45 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. One serving contains 181 calories, 1g of protein, and 0g of fat. This recipe from Foodista has 1 fans. From preparation to the plate, this recipe takes roughly roughly 45 minutes. A mixture of vodka, water, lemon zest, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. Taking all factors into account, this recipe earns a spoonacular score of 2%, which is very bad (but still fixable). Users who liked this recipe also liked Meyer Lemon & Basil Sorbet, Chopped Kale Salad with Meyer Lemon Vinaigrette (with an easy Meyer lemon substitute), and Meyer Lemon and Olive Oil Chiffon Cake with Lemon Poppyseed Curd.

Cream Sherry, Moscato d'Asti, and Port are great choices for Lemon Sorbet. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
1.75 cups
1.75 cups sugar
sugar
2 cups
2 cups water
water
1 large
1 large egg white
egg white
0.75 cups
0.75 cups fresh meyer lemon juice
fresh meyer lemon juice
2 tsps
2 tsps lemon zest
lemon zest
1 Tbsp
1 Tbsp vodka
vodka
1.75 cups sugar
1.75 cups
sugar
2 cups water
2 cups
water
1 large egg white
1 large
egg white
0.75 cups fresh meyer lemon juice
0.75 cups
fresh meyer lemon juice
2 tsps lemon zest
2 tsps
lemon zest
1 Tbsp vodka
1 Tbsp
vodka

Equipment

sauce pan
sauce pan
bowl
bowl
sauce pan
sauce pan
bowl
bowl


Instructions

Combine sugar and water in a small saucepan and place over low heat. Stir until sugar dissolves. Raise the heat and boil 1 minute. (Be very careful as this mixture will boil over very quickly!). I remove it from the heat as soon as it has boiled. In a large bowl, lightly beat the egg white until foamy. Slowly beat in the hot syrup mixture. Continue to beat until the mixture cools down slightly. Add the Meyer Lemon juice. Cover and chill until cold or overnight (I chill mine overnight. The colder the better). The mixture will have the egg white foam on top, but it will mix in when placed in the ice cream freezer. Place the mixture in a well chilled ice cream freezer. Mix in the zest and the vodka and freeze until it is the consistency of a soft serve custard. Remove from ice cream freezer and place in another container. Freeze overnight. The sorbet is best served the next day as the consistency will be perfect (like a smooth Italian ice) and it allows the flavors time to mingle. Enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.45
Ingredient
1.75 cups sugar
1 large egg white
¾ cups fresh meyer lemon juice
2 teaspoons lemon zest
1 tablespoon vodka
Price
$0.48
$0.20
$2.18
$0.33
$0.41
$3.60

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

Cooking Tips

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
181 Calories
0.54g Protein
0.06g Total Fat
45g Carbs
0% Health Score
Limit These
Calories
181
9%

Fat
0.06g
0%

  Saturated Fat
0.01g
0%

Carbohydrates
45g
15%

  Sugar
44g
49%

Cholesterol
0.0mg
0%

Sodium
10mg
0%

Alcohol
0.63g
3%

Get Enough Of These
Protein
0.54g
1%

Vitamin C
9mg
12%

Vitamin B2
0.03mg
2%

Selenium
1µg
2%

Folate
4µg
1%

covered percent of daily need

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