Meyer Lemon Sorbet served in a martini glass garnished with mint next to a bottle of Meyer Lemon Balsamic Vinegar atop a granite countertop

Meyer Lemon Sorbet

Meyer Lemon Sorbet

Brie Thompson
Servings

4

Prep Time

5 minutes

Cook Time

0 minutes

This is the sorbet I want after a big meal: cool, tangy, and bright. With just two ingredients, Meyer Lemon White Barrel Aged Balsamic and water, this Meyer Lemon Sorbet comes together with a sweet citrus tang that surprises everyone. Add a sprig of mint, and serve it as a palate cleanser or a refreshing dessert.




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Meyer Lemon Sorbet Recipe

Ingredients

  • 1 cup Water
  • 1 cup Meyer Lemon White Barrel Aged Balsamic
  • Fresh Mint, to garnish

Directions

  1. Place your ice cream maker in the freezer 12 to 24 hours before making this recipe.
  2. Combine water and Meyer Lemon White Barrel Aged Balsamic in a bowl. Cover and chill in the refrigerator for at least 1 hour.
  3. Once the mixture is thoroughly chilled, freeze it in your ice cream maker according to the manufacturer’s instructions.
  4. Transfer the sorbet to an airtight container and freeze until firm.
  5. Scoop into bowls and garnish with mint. Serve immediately.

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