Meyer Lemon Sorbet

Ingredients

• •1¾ cups sugar
• •2 cups water
• •1 large egg white
• •¾ cup meyer lemon juice
• •2 teaspoons lemon zest
• •1 tablespoon vodka

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Method

From foodista.com — read the original

1. 1Combine 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.
2. 2In 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.
3. 3Add 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.
4. 4Place the mixture in a well chilled ice cream freezer.
5. 5Mix in the zest and the vodka and freeze until it is the consistency of a soft serve custard.
6. 6Remove from ice cream freezer and place in another container. Freeze overnight.
7. 7The 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.