Meyer Lemon High Oleic Soy Oil Sorbet

Categories: Desserts, Ice Cream, Sorbet

Yield:
1 qt

Step 1

1 3/4 cups • Water

1 1/2 cups • Sugar

2 tsp • Meyer Lemon zest

2 cups • Meyer Lemon juice

1 1/4 cups • High Oleic Soy Oil

1 • Egg White

Bring the sugar and water to a boil, stirring until the sugar dissolves. Cool to room temperature. Whisk in the lemon zest and juice, the oil and the egg white. Chill until very cold. Freeze as per your ice cream machine directions.

Notes

This recipe was developed with grant funding from the United Soybean Board

The Culinary Institute of America

Created by:
barbara alexander

Added on:
February 25, 2022

Last updated:
March 25, 2022