april 5, 2009



We had lemons leftover from our previous recipe of preserved lemons so we decided to make some ginger meyer lemon sorbet. The past few days in LA have been a bit warm and it’s been the perfect afternoon remedy.

Ginger Meyer Lemon Sorbet
1 1/2 cups lemon juice (about 5 lemons)
1 1/4 cups sugar
zest of 2 lemons
2 tsp grated ginger
2 cups water

In a medium saucepan, combine the sugar, water, and lemon zest. Cook until sugar has dissolved. Remove from heat and stir in the grated ginger and water. Allow the mixture to cool in the refrigerator or ice bath. Add the 2 cups of lemon juice and freeze in an ice cream maker. Couldn’t be easier!






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