Meyer Lemon Sorbet

• 2 1/2 cups (625 ml) water
• 3/4 cup (150 g) sugar
• Grated zest of 1 Meyer lemon, preferably organic
• 1 cup (250 ml) freshly squeezed Meyer lemon juice
• 1/4 cup (60 ml) Champagne or other sparkling wine, or 2 tablespoons (30 ml) vodka

1. In a medium saucepan, bring the water, sugar, and lemon zest to a boil, stirring to dissolve the sugar.
2. Pour into a medium bowl and let cool to room temperature.
3. Stir in the lemon juice and Champagne, other sparkling wine, or vodka.
4. Cover and refrigerate until thoroughly chilled.
5. Freeze in an ice cream machine according to the manufacturers instructions.
6. This sorbet will freeze quite hard because it contains an especially large amount of water, so its best eaten shortly after its frozen.
7. Or, remove it from the freezer ahead of serving so that its soft enough to scoop.
8. You can omit the alcohol, but the sorbet will freeze up even harder.

water, sugar, lemon, lemon juice, sparkling wine

Taken from www.epicurious.com/recipes/food/views/meyer-lemon-sorbet-379603 (may not work)