This is probably the best tasting citrus recipe I have tried to date. I may be a bit biased because I just finished making it and tasted it as I was pouring it in the freezer containers. I LOVE sorbet and the meyer flavor totally made this! Please note the meyer is the lemon of choice for this recipe because the meyer's peel is not bitter, not even the white part that most recipes tell you to carefully avoid.

Notice the recipe calls for two whole lemons....everything but the seeds...peel and all.

2 whole meyer lemons, de-seeded and sliced or chopped to help blend or run them through your food processor.

1 1/2 cups granulated sugar (I like Zulka)

2 pounds fresh or frozen strawberries

1/2 cup lemon juice...I used Ponderosa lemon juice here but I think you could use any tart citrus.

Place the two chopped meyers in a food processor with the sugar and pulse until finely pure'ed. Pour into a bowl. Puree strawberries and the 1/2 cup lemon juice and add to the lemon mixture. Mix well and freeze in ice cream freezer. If you use frozen strawberries, be sure and partially thaw them so you don't break your food processor. I liked using partially frozen strawberries because I was able to skip the ice cream maker and just go directly to the freezer with the sorbet once it was fully blended.

Here are the ingredients: