Mix 1 cup of white surgar into 1 cup of boiling water. Stir to fully dissolved. Cool and chill Syrup over night.
Mix 1 cup of above Simple Syrup with 1 cup of Meyer Lemon juice.
Place mixture into a flat cake type of pan and freeze for 2-3 hours:
After initial freeze, remove pan and break up (fluff) the mixture using something like a wooden spatula. Be quick for it will start to thaw. Put back into freezer for another hour+
Remove from freezer, put the sorbet chunks into a mini food processor and blend it. Keep in mind that this Sorbet will start to thaw out quickly so you need to be quick. If doing multiple batches, keep the partially filled final container in the freezer until you are ready add more. I normally use retired cottage cheese or similar containers for final storage and chill them before filling them up.
Edited by cmayna - 1/12/14 at 10:22am