We've been eating some pretty weird combinations of food as a result of trying to use up what food we have. But one thing I wish I had more of is this meyer lemon sorbet. I've been on a (refined) sugar fast since the beginning of the year and surprisingly i haven't had any terrible cravings for it. As i was trying to figure out what i wanted to do with a bag of meyer lemons, i came across this sorbet recipe. I gave it a shot and used agave in place of sugar. It was most delicious!! And I promise you there is no difference in taste and texture as far as the agave vs. white sugar. If you're trying to steer clear of refined sugar, give this a go.
Meyer lemon sorbet
3/4 cup agave (i highly highly highly recommend xagave, i've used other agave brands in sorbet and they were no good)
1 cup water
1 cup freshly squeezed juice from meyer lemons (it was about 5 lemons for me)
2 teaspoons fine lemon zest
Mix together all ingredients and chill in the refrigerator until cold.
Once cold, freeze in your ice cream maker according to the manufacturer's instructions. If you don't have an ice cream maker, you can pour the mixture into a shallow pan and freeze in your freezer until semi-solid. Then take a fork and fluff it up, returning it the the freezer to freeze firm. Then put in a food-processor or blender to process until smooth.
Place sorbet in an airtight container and freeze until ready to serve.