Refreshingly tangy, lemon sorbet is often served in between courses to clean the palate. I love it as an easy-to-make dessert all year round. Sorbet is easy to make, with or without an ice cream maker, but you’ll need to plan ahead to allow fo ample freezing time. I add a splash of vodka to help the mixture freeze smoothly, but you can certainly omit it. This ratio of sugar and juice also works with other sweet citrus fruits, such as oranges, tangerines, and even pink grapefruit. If you are using regular lemons instead of the sweeter Meyer lemons, you will have to add more sugar. As with many simple desserts, presentation is key. If you are going to serve it often, it’s worth investing in lemon-shaped ceramic pieces—so decorative to serve at the table! Otherwise, I simply hollow out the lemon shells after squeezing them of their juice, and …