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Ingredients
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DESSERT
Method
DESSERT
- 1
Prepare Meyer Lemon Sorbet
Begin by juicing the Meyer lemons until you have about 1 cup of fresh lemon juice. Strain the juice to remove any seeds or pulp.
- 2
In a medium saucepan, combine the granulated sugar and 1 cup of water over medium heat. Stir until the sugar completely dissolves to create a simple syrup.
- 3
Add the lemon juice and a pinch of salt to the simple syrup. Mix well and remove from heat. Let the mixture cool to room temperature.
- 4
Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- 5
Transfer the sorbet to an airtight container and freeze for at least 4 hours or until firm.
- 6
Prepare Fennel Granita
Finely chop the fennel bulb and place it in a saucepan. Add 1 cup of water and 1 cup of granulated sugar.
- 7
Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Reduce heat and simmer for 10 minutes.
- 8
Remove from heat, let cool, then strain the mixture into a shallow dish. Place in the freezer.
- 9
Every 30 minutes, use a fork to scrape the mixture until it becomes light and fluffy, about 2-3 hours.
- 10
Prepare Candied Lemon
In a small saucepan, combine 1 cup of water, 1 cup of granulated sugar, and lemon zest. Stir to mix.
- 11
Bring to a simmer over medium heat, then add thinly sliced Meyer lemons. Cook for about 10-15 minutes until the lemons become translucent.
- 12
Remove the lemons from the syrup and place them on a cooling rack to dry for at least 1 hour.
- 13
Once dried, they can be used as a garnish for the Meyer lemon sorbet.