Meyer Lemon Sorbet

• 2 cups (480g) water
• 1/2 cup (40g) nonfat milk powder
• 3 tablespoons (45g) Invert Sugar (page 185)
• 2 cups plus 3 tablespoons (437g) granulated sugar
• 2 tablespoons (34g) light corn syrup
• Grated zest of 6 Meyer lemons
• 2 cups (480g) fresh Meyer lemon juice

1. Set up an ice bath in a large bowl.
2. Put the water, milk powder, invert sugar, granulated sugar, and corn syrup in a saucepan and bring to a boil, whisking to dissolve the milk powder and sugar, over medium heat.
3. Strain into a medium bowl and set into the ice bath to chill quickly, stirring often.
4. Add the zest and lemon juice and mix with an immersion blender.
5. Freeze in an ice cream maker.
6. Pack into a plastic container and freeze for at least 2 hours before serving.

water, nonfat milk, invert sugar, sugar, corn syrup, lemons, lemon juice

Taken from www.epicurious.com/recipes/food/views/meyer-lemon-sorbet-376878 (may not work)