Comments on: Meyer Lemon Sorbet

By: Carrie

Carrie — Mon, 01 Apr 2013 11:08:44 +0000

I would try splitting amount of sugar with stevia since both are natural sweeteners. I’m looking forward to making this!!

By: Alison

Alison — Wed, 27 Feb 2013 13:46:58 +0000

Yes Ally, 1 quart.

By: Ally

Ally — Tue, 12 Feb 2013 18:49:57 +0000

How much does this make? 1 quart?

By: Mindy

Mindy — Sat, 09 Feb 2013 16:26:29 +0000

Just popped in for the first time on a google search for Meyer Lemon sorbet, and may I just say your blog and pictures are beautiful. Such peace and serenity. Can’t wait to check out more posts and try this recipe!

By: Alison

Alison — Mon, 28 Jan 2013 13:55:17 +0000

Katelyn, I can’t say for sure, as I haven’t used sweet & low. If it’s a 1:1 ratio for replacing granulated sugar it *might* work.

By: katelyn

katelyn — Fri, 25 Jan 2013 19:55:44 +0000

can you make this with sweet and low insted of sugar?

By: Dewi

Dewi — Thu, 19 Jul 2012 10:14:05 +0000

I have to triy this! I have the lemon Meyer tree and they are loaded with lemons. They are not ready yet but I can make a lot of this when they are ready to be picked!

By: Alison

Alison — Fri, 22 Jun 2012 12:57:30 +0000

Thanks Margaret!

By: Sonya Noga

Sonya Noga — Sun, 17 Jun 2012 22:40:25 +0000

If you do not have an ice cream maker, you may freeze it in a tall canister. Freeze for 1 1/2 hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours. The more times you stir, the more air will be incorporated, resulting in a lighter finished product.

By: Val

Val — Fri, 15 Jun 2012 01:50:50 +0000

Is there a way to make it without an ice cream maker? Looks so delicious but I don’t have one