Meyer Lemon Sorbet

• 1-3/4 cup Sugar
• 2 cups Water
• 1 whole Large Egg White
• 3/4 cups Fresh Meyer Lemon Juice
• 2 teaspoons Freshly Grated Meyer Lemon Zest
• 1 Tablespoon Plus 1 Teaspoon Vodka

1. Combine sugar and water in a small saucepan and place over low heat. Stir until sugar dissolves. Raise the heat and boil for 1 minute. (Be very careful as this mixture will boil over very quickly!) Remove it from the heat as soon as it comes to a boil.
2. In a large bowl, lightly beat the egg white until foamy. Slowly beat in the hot sugar/syrup. Continue to beat until the mixture cools down slightly. Add 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.
3. Place the mixture in a well-chilled ice cream freezer. Mix in the zest and the vodka and freeze until it is the consistency of a soft serve custard. Remove from the ice cream freezer and place in another container. Freeze overnight.
4. Note: sorbet is best when left overnight to allow the flavors to mingle and for the sorbet to come to the right consistency (almost like an Italian ice).

sugar, water, egg white, fresh meyer, lemon zest, vodka

Taken from tastykitchen.com/recipes/desserts/meyer-lemon-sorbet-2/ (may not work)