Meyer Lemon Buttermilk Sorbet

It was pretty nasty this weekend--a bit of everything: snow, rain, sleet, ice, thunder, white-outs, you name it. I used to say there was only a picket fence between us and the North Pole. Apparently, it's blown down.

Mid-afternoon on Saturday, the postal truck skidded down the driveway to deliver a lumpy box to our kitchen door.

The minute the knife hit the tape, we could smell it: sweet, sour, irresistible. A box of Meyer lemons, thanks to Cheryl Sternman Rule, whose blog I adore. Apparently right from the tree in her front yard.

I danced around the kitchen. Nothing could have made me happier. I instantly cut open one of the lemons, sucked on it until my tongue buzzed.

Oh, the plans we have. Meyer lemon chutney. Meyer lemon vodka highballs. But first up, a luscious, no-cook sorbet.

So simple, too. We whisked 2 cups low-fat buttermilk, 1 cup sugar, 1/4 cup Meyer lemon juice, and 1 tablespoon finely grated Meyer lemon zest in a bowl. That's it: no fuss, no trouble. (That's enough for a 1-quart ice cream maker; double everything for the half-gallon size.)

Poured it into the ice cream machine and let the thing go until the sorbet was creamy but not too firm.

Dished it up, lapped it up, tried not to have seconds, didn't succeed.

How long will we have a counter loaded with Meyer lemons? Not long.

If you want to know what else happened to those Meyer lemons, check out this.