Ingredients: 1 3/4 cups sugar,2 cups water,1 large egg white, at room temperature,3/4 cup fresh Meyer Lemon juice (about 4 Meyer Lemons),2 teaspoons freshly grated Meyer Lemon zest,1 tablespoon plus 1 tsp. vodka
Instructions:
- Combine sugar and water in a small saucepan and place over low heat. Stir until sugar dissolves. Raise the heat and boil 1 minute. (Be very careful as this mixture will boil over very quickly!). I remove it from the heat as soon as it has boiled.
- 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 (I chill mine overnight. The colder the better). 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.
- The sorbet is best served the next day as the consistency will be perfect (like a smooth Italian ice) and it allows the flavors time to mingle.
- Enjoy!
