Recipe | Meyer Lemon & Basil Sorbet

February 22, 2020
As a consumer, my weakness is novelty. Instead of growing red tomatoes, I grow purple ones; instead of listening to No Doubt in junior high, I was obsessed with Pavement. I’ve always been slightly contrarian by nature and I think my appreciation for all things new and different stems from that. When it comes to citrus fruit, this time of year is pretty good for novelty. I’m not much of a citrus eater the rest of the year, but winter is different. There’s Satsumas and Minneolas and Blood Oranges and they’re all readily available and affordable. And unlike regular oranges and tangerines, I like these kinds of citrus. When I saw Meyer lemons at the grocery store, I knew I wanted to try making a sorbet with them. Their deep yellow rind was so bright and cheerful and it made the regular lemons a few bins away look so boring and blah. The darker rind comes from the fact that Meyer lemons originated by crossing lemons with oranges. Although the appeal of Meyer lemons is that they’re sweeter and less acidic than regular lemons, I’ve found that they’re still a little too sour for my tastes. So yes, there’s lots […]

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