Kelsey's Meyer Lemon Sorbet

Makes about 1 1/2 pints.

Ingredients:
1 1/4 cups water
1 cup sugar
1 heaping tablespoon grated Meyer lemon zest (they actually do write "heaping," so make sure that it heaps)
1 1/2 cups meyer lemon juice (from about 12 Meyer lemons) OR the juice from about 10 regular lemons, chilled

Directions:
In a small, heavy saucepan, combine the water and sugar. Bring to a boil over medium-high heat and cook, stirring occasionally, until the sugar dissolves and the syrup is clear, about 1 minute.

Remove the syrup from the heat, add the lemon zest, and set aside to steep for about 30 minutes. Cover and refrigerate until chilled, 2-3 hours.

Add the lemon juice to the syrup and stir to combine. Pour into an ice-cream maker and freeze according to the manufacturer's instructions. Transfer the sorbet to a freezer-safe container. Cover and freeze the sorbet until firm, at least 3 hours or up to 3 days, before serving.

Notes: If you do not have Meyer lemons, replace the Meyer lemon juice and zest with regular lemon juice and zest (you will need 5 or 6 large lemons). Because ordinary lemons are tarter than Meyer, you will most likely need to increase the sugar by 3-4 tablespoons.