The intriguing lemony/orangey flavor of Meyer lemons is so refreshing; this sorbet captures the fruit’s essence and perfume. The Salt Butter Shortbread (page 202) is great with it, but, really, this sorbet needs no accompaniment.
Recipe information
Yield
makes about 1 1/2 quarts
Ingredients
2 cups (480g) water
1/2 cup (40g) nonfat milk powder
3 tablespoons (45g) Invert Sugar (page 185)
2 cups plus 3 tablespoons (437g) granulated sugar
2 tablespoons (34g) light corn syrup
Grated zest of 6 Meyer lemons
2 cups (480g) fresh Meyer lemon juice
Preparation
Step 1
Set up an ice bath in a large bowl.
Step 2
Put the water, milk powder, invert sugar, granulated sugar, and corn syrup in a saucepan and bring to a boil, whisking to dissolve the milk powder and sugar, over medium heat. Strain into a medium bowl and set into the ice bath to chill quickly, stirring often.
Step 3
Add the zest and lemon juice and mix with an immersion blender.
Step 4
Freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.
Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.
Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.
Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__
