Meyer Lemon Sherbet

I had a lot to be thankful for during Thanksgiving.  For one, I was able to travel home.  The trip was unexpected and relatively last minute, as I thought it was be difficult to afford plane tickets for the holiday weekend.  I am thankful for affordable, last minute airfare.  I am thankful for friends.  I had the chance to catch up with friends (and babies) from high school while I was home.  I am thankful for my family.  Even though my parents are no longer living in my childhood home this year, it still felt like home because my family was there.  I am also thankful for the gorgeous weather in Maryland this past weekend.  It made the trip from New Orleans’ 75 degree weather more pleasant.

Lastly, I am thankful for citrus.  Living in the south has allowed me to enjoy fresh and affordable citrus from the farmers’ market during the winter.  Last weekend I bought a bag of satsumas and Meyer lemons.  I made Satsuma Sherbet last year, so I thought I would give Meyer Lemon Sherbet a try.  Mild, sweet, and slightly tart, this scoop is a refreshing end to a meal, especially a heavy Thanksgiving meal.  Enjoy!

Meyer Lemon Sherbet
Slightly adapted from recipe by David Lebovitz in The Perfect Scoop
Makes about one quart

Because this sherbet is made with less fat and more water than regular ice cream, it is best enjoyed straight from the ice cream machine.  If you store it in the freezer, be sure to allow it to sit out on the counter for 10-15 minutes before serving, and it is best to eat it all at once to avoid ice crystals.

3 cups whole milk
3/4 cup (150 g) sugar
2 Meyer lemons, preferably unsprayed
6 Tablespoons (90 ml) freshly squeezed Meyer lemon juice

In a medium saucepan, mix 1 cup whole milk and sugar.  Zest lemons directly into the saucepan.  Place pan over medium heat and heat, stirring frequently, until the sugar is dissolved.  Remove from heat and add remaining 2 cups whole milk.  Stir to combine.  Chill thoroughly in the refrigerator.

Once mixture is chilled, stir lemon juice into the mixture.  If it curdles, whisk vigorously until smooth again.  Freeze in your ice cream maker according to the manufacturer’s instructions.