What flavors to pair with Meyer lemon sorbet?
I'm using my prolific Meyer lemon tree to make lemon sorbet that will be frozen and served in the lemon shells.
Looking to accompany the beautiful little vibrantly yellow lemon halves with something...fruit, a fruit coulis, a small cookie? Any suggestions for an accompaniment to make the dessert even more visually appealing? What flavors work best with lemon essence?
Lucky you! My first thoughts were basil, raspberry or blueberry. How about a candied basil leaves and blueberry or raspberry coulis? Or edible flowers (i.e. tiny violas or lavender)? It would look stunning.
ETA: Fresh lemon thyme leaves or chiffonade of lemon verbena leaves would also look/taste great.
Lightly beat an egg white, dip clean basil leaves in it, shake off the excess and dip in superfine sugar to coat. Let dry on parchment (this is the same method for doing candied edible flowers - so gorgeous!). If you do not have superfine sugar just make your own by whirring regular granulated sugar in your food processor or blender.
What a great way to enjoy your bounty. I got six lemons off my Meyer this year, my first ever harvest and I treasured every one.
I like to top the sorbet filled cups with an italian meringue. You can then freeze the whole thing and brulee them right before serving. Another nice thing is candied citrus peel, chopped up and sprinkled over the sorbet before topping with meringue. Citron is really nice, or candied mandarin peel.
A simple langue de chat or gingersnap goes nicely too.
+1 for gingersnaps
- coconut tuiles
- miniature dark chocolate souffles
- white chocolate biscotti
- pine nut or macadamia nut brittle
- miniature blackberry or blueberry tarts
If you have access to fresh or frozen or good jarred sour cherries where you are, a sour cherry compote (simmer the cherries with some sugar and a little bit of water) is wonderful with Meyer lemon sorbet. If you'd prefer a coulis, you could puree the compote. I also really like blackberries and blueberries with Meyer lemon.