Blueberry-Meyer lemon sorbet with thyme
1 hr 38 min
This gorgeously-hued dessert highlights the unique flavor of aromatic Meyer lemons, which are a hybrid cross of a regular lemon and a mandarin orange. We serve it in hollowed-out lemon halves for a pretty presentation. One large lemon will typically yield 2 to 3 tablespoons juice and 2 teaspoons zest. Don't let the prized zest of Meyer lemons go to waste. Before you juice the lemons, remove their flavorful zest with a zester or fine micro grater and save it to use in other recipes. Spread it out in single layer on a piece of waxed paper or parchment and place it in the freezer. Once frozen, transfer the zest to a small zippered bag and keep it in the freezer. You can easily measure out just what you need for recipes.
8 sprig(s), plus extra for garnish
Fresh lemon juice
⅔ cup(s), from 5-6 Meyer lemons
Unsweetened frozen blueberries
1 tsp, optional
- Combine water, sugar and thyme sprigs in a small saucepan; bring to a boil over high heat. Reduce heat to medium; simmer 5 minutes. Let cool; then chill completely in refrigerator, 1 hour.
- Remove thyme sprigs and then pour chilled sugar mixture, lemon juice and frozen blueberries into a blender; puree until smooth. Immediately transfer mixture to an ice cream maker; process according to manufacturer’s instructions. Freeze until ready to eat. Serve with optional garnish of lemon zest and fresh thyme.
- Serving size: 1/2 c