Enjoy a sweet taste of sunshine with Meyer lemons and lemongrass in this refreshing sorbet.

Preparation

Zest and juice lemons, then strain the juice. 

Cut off the top and bottom portions of lemongrass, then slice remaining stalk into ⅛–¼-inch rounds. 

Combine water and sugar in a small saucepan and place over medium heat. Whisk until sugar dissolves and liquid begins to boil. Boil for 1 minute, then add lemongrass and lemon zest. Boil for 1 minute, then immediately remove from heat and let stand for 5–10 minutes.

Strain liquid and discard the lemongrass and zest. Add lemon juice and mineral water and stir to combine. Chill syrup mixture in refrigerator for 1–2 hours.

When syrup is completely chilled, pour it into an ice cream machine and freeze according to manufacturer's instructions. Sorbet should reach the correct consistency in 25–30 minutes.

Transfer sorbet to a freezer-safe container, cover it in plastic, and freeze for at least 3 hours or overnight before serving.