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Meyer Lemon Honey Almond Sherbet

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    Meyer Lemon Honey Almond Sherbet
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    Just four ingredients: honey, brandy, almond milk and Meyer lemons

Text, photos and food cooked by Michal Martinek

Jan 19, 2016

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Meyer Lemon Honey Almond Sherbet

Meyer lemons arrived Stateside—where they are now in season—in the early 1900s thanks to Frank Meyer, a Dutch botanical explorer, who immigrated to America, worked for the US Department of Agriculture, and came across the lemon/mandarin orange hybrid during his visit to China.

Cobalt yellow with smooth skin, and rounder, sweeter and less acidic than regular lemons, Meyer lemons start popping up at farmers’ markets in late November and finish roughly in mid-March. It’s a short season, but a welcome opportunity to highlight this fragrant, sweet and sour citrus in recipes where it can really sing.

This dairy-free sherbet is simple and very easy to make. The mellifluous honey/almond milk combo is nicely balanced by the kicky lemon juice, resulting in a refreshing frozen dessert that’s lighter and healthier than regular ice cream. The brandy adds a nice touch, but it also plays an important role: Since alcohol doesn’t freeze, it helps improve the texture; you won’t end up with a rock-solid, hard-to-scoop mass. 

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  1. Serves 4
  2. 2/3 cup honey
  3. 3 cups almond milk
  4. Zest of 1 Meyer lemon
  5. ½ cup Meyer lemon juice, freshly squeezed (about 2–3 lemons)
  6. 2 tablespoons brandy

1

Heat the honey, 1 cup of the almond milk, and the lemon zest in a medium pot over medium-high heat. Stir often and cook until just combined, about 2 minutes.

2

Remove from the heat, and add the remaining 2 cups of almond milk. Transfer to a container, cover and chill completely in the refrigerator.

3

Add the lemon juice and the brandy to the milk mixture, and freeze in your ice cream maker according to the manufacturer’s instructions. Transfer to a container and let firm up in the freezer.

4

Take out of the freezer about 5 minutes before serving to soften the sherbet up.

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