Meyer Lemon And Ginger Sorbet

• 3 cups water
• 3 cups white sugar
• 2-1/4 cups fresh Meyer lemon juice
• 1 tablespoon Meyer lemon zest
• 1 tablespoon grated fresh ginger

1. Put your freezer container into the freezer the night before, as directed by your machine's instructions. Make the simple syrup by boiling the water and sugar together until the sugar dissolves and simmering for 2 or 3 minutes, and cool in your fridge overnight.
2. In the morning or early afternoon, pick the Meyer lemons. You'll need to wash and grate the zest from 3 or 4 of them before squeezing them. It takes about 10 Meyer lemons to make 2-1/4 cups of juice, depending on their juiciness.
3. Squeeze the lemons, measure the juice, grate in the ginger, and add the lemon zest.
4. Put the lemon juice, grated flavors, and simple syrup into your machine and freeze it according to the manufacturer's directions or your own experience.
5. When the sorbet is frozen in the machine, transfer it to a plastic or other container and store in the freezer for an hour or two so that it sets up nicely for serving at dinner. Delicious!

water, white sugar, fresh meyer, lemon zest, ginger

Taken from food52.com/recipes/4261-meyer-lemon-and-ginger-sorbet (may not work)