Italian meyer lemon sorbetto

This recipe comes from a neat little ice cream book I bought years ago called Gelato, sorbet and ice cream by Elsa Petersen-Schepelern. The original recipe calls for regular lemons, but I found meyer lemons and thought they might taste even better. Meyer lemons are sweeter and more fragrant than regular lemons and the plant is originally from China.

Ingredients:

• 1/2 cup water
• 1/2 cup agave nectar (or you can substitute with 3/4-1 cup sugar)
• grated zest of 2 lemons
• 2 cups freshly squeezed lemon juice (about 10 lemons)

Boil the water, agave syrup and lemon zest in a small pan, stirring occasionally. Remove from heat, cool and then chill in the refrigerator for at least 1 hour. Next add the lemon juice and churn in your ice cream maker and freeze. Before serving, soften in the refrigerator for 15-20 minutes.

This recipe makes 3.5 cups of sorbet. You can also substitute lime juice and lime zest to make a lime sorbet. Imagine a margarita made with home-made lime sorbet! My sorbet turned out really well and my husband enjoys it, but as it turns out, I myself am not overly fond of lemon sorbet.