MY MY Mr. MEYER.
Meyer has always been an unattainable fruit for me. It wasn't until our brand-spanking-new flagship Trader Joe's (heck, it's our one and only) rose from a vacant parking lot last October, that I was able to find Mr. Meyer. I was overjoyed. And to celebrate, he is reincarnated as a zesty sorbet - to ring in Citrus Sunday from Di of Di's Kitchen Notebook.
Bunky of BunkyCooks.com was the inspiration for this citrus sunday. (Don't you just love the name Bunky)? I chose Bunky's recipe over powerhouse ice cream aficionados, David Lebovitz and Jeni, because of two reasons: a beaten egg white and a tablespoon (or two) of vodka. Both additions help emulsify and prevent that dreaded "icy" texture to ice creams and sorbets. And who am I to question adding a little liquor in anything?
The resulting sorbet was more than just quite tasty - I wasn't expecting much tartness, knowing Meyer is rather a sweet lemon. It is a marriage of both tart & sweet that shines. Smooth, almost creamy and deliciously refreshing! If Mr. Meyer hangs around for the summer, more of this sorbet will be made. Maybe even on a Monday.
A special thanks to Di for heading up this Citrus Round-Up. Be sure to stop by her blog to view all the fruit-filled entries!
– mike
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* M E Y E R L E M O N S O R B E T *
Adapted from BunkyCooks
1 1/2 cups sugar
2 cups water
1 large egg white, at room temperature
3/4 cup Meyer Lemon juice (about 4 Meyer Lemons)
2 tsp. grated Meyer Lemon zest
1 Tbsp. plus 1 tsp. vodka
2 cups water
1 large egg white, at room temperature
3/4 cup Meyer Lemon juice (about 4 Meyer Lemons)
2 tsp. grated Meyer Lemon zest
1 Tbsp. plus 1 tsp. vodka
Combine sugar and water in a small saucepan and place over low heat. Stir until sugar dissolves. Raise the heat and boil 1 minute.
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. 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.
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10 comments:
I love lemon. So luscious and tempting and screaming of spring!
Mmm, that sounds delicious! And I love trying new techniques for stuff. Thanks for participating!
A boozy sorbet! How wonderful! :) I didn't know that about the egg and the alcohol preventing that iciness. Good to know. It looks so creamy and beautiful. I can't wait to give this recipe a try. And yes, I love the name, Bunky.
I'm looking at yours and Elaine's citrus recipes and creations and thinking I should have done something citrus this weekend...this is the prime citrus time of year and I could have eaten peanut butter and jelly bars anytime. Beautifully done.
Beautiful pictures! This sounds like a perfect summery treat.
mmmm.. the sorbet does look rather creamy vs ice like. I'm so glad you found Mr. Meyer and he found you.
Mr Meyer came to my house too and we made lemon pudding! Your sorbet looks great and that technique is fascinating. I'm a little phobic about things like hot sugar syrup being mixed into beaten egg whites but I might summon up the courage to try it because I'm just that intrigued.
We don't have enough sorbet and you are causing me to think about changing this. What a lovely dish, you made.
Yep, that's also where I got my Meyer Lemons, @ Trader Joe's!
I'm not usually a fan of ice cream/sorbet, but yours looks unusually yummy :)
This looks delicious. Thanks for demystifying Meyer lemons for me a bit. I never realized what made them different before!
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