While citrus season is booming and we’re all in need of a culinary break after the holidays, I still like to keep things sweet, but light. A citrus sorbet is the perfect and refreshing end to a comforting winter meal. You can use any citrus, but Meyer Lemons have a particular brightness to them this time of year. You’ll need an ice cream machine for this recipe, but it’s super simple to make. Save your lemon rinds after juicing and freeze them to make cute serving cups for the finished sorbet (pro tip: slice the tips of each rind end off to create a flat bottom so they won’t tip over! It’s okay if there’s a small hole at the bottom.)

Meyer Lemon Sorbet Cups | Photo by  Stephanie Cornell

Meyer Lemon Sorbet Cups | Photo by Stephanie Cornell

Meyer Lemon Sorbet Cups | Photo by  Stephanie Cornell

Meyer Lemon Sorbet Cups | Photo by Stephanie Cornell

Meyer Lemon Sorbet

2 cups water
2 cups granulated sugar
1 tablespoon Meyer Lemon zest
2 cups fresh Meyer Lemon juice, strained to remove pulp

Simmer sugar, water, and zest over low heat, until sugar is just dissolved. Remove from heat and let steep for 30 minutes. Strain liquid to remove zest and chill.

Combine chilled liquid with lemon juice and freeze according to your ice cream maker’s instructions. Scoop finished sorbet into lemon rind shells to serve. You can freeze again until serving time or serve immediately.

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