Meyer Lemon Sorbet | Fennel Granita, Candied Lemon Recipe
Make Meyer Lemon Sorbet | Fennel Granita, Candied Lemon Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meyer Lemon Sorbet
Fennel Granita
Candied Lemon
Method
Meyer Lemon Sorbet
- 1
Prepare the Lemons
Juice the Meyer lemons until you have about 1 cup of juice. Strain the juice through a fine-mesh sieve to remove seeds and pulp.
- 2
- 3
Combine and Freeze
In a bowl, mix the lemon juice, cooled syrup, and a pinch of salt. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a sorbet consistency. Transfer to an airtight container and freeze for a minimum of 4 hours.
Fennel Granita
- 4
Prepare the Fennel
Trim the fennel bulb and chop it into small pieces. You should have about 2 cups of chopped fennel.
- 5
- 6
Blend and Freeze
Remove from heat and let cool slightly. Blend the mixture until smooth, then stir in the lemon juice. Pour into a shallow dish and freeze for about 4 hours, scraping with a fork every 30 minutes to create a fluffy texture.
Candied Lemon
- 7
Prepare the Lemons
Slice the Meyer lemons into thin rounds, about 1/8 inch thick.
- 8
- 9
Candy the Lemons
Add the lemon slices to the syrup and simmer gently for about 15-20 minutes until they become translucent. Remove the slices and place them on a cooling rack to dry completely.