Limoncello Sorbet

• Produce

  • 2 Lemons, zest of

• Condiments

  • 1/2 cup Lemon juice, fresh

• Baking & Spices

  • 1 Pinch Salt, tiny
  • 1 1/2 cups Sugar

• Liquids

  • 2 cups Water

• Other

  • 1/2 cup Limoncello

Found on creative-culinary.com

Description

Ingredients

• 1 1/2 cups sugar
• 2 cups water
• Finely grated zest of 2 lemons
• 1/2 cup fresh lemon juice
• 1/2 cup limoncello
• Pinch of salt (tiny!)

Directions

• In a saucepan, combine the sugar and 2 cups water. Bring to a boil over medium-high heat, stirring occasionally until the sugar is completely dissolved and a syrup has formed, about 5 minutes. Let the syrup cool to room temperature.
• Pour the syrup into a bowl and stir in the lemon zest and juice, salt and Limoncello. Cover and refrigerate until very cold, at least 2 hours or up to 1 day.
• Pour the cold lemon mixture into an ice cream maker and churn according to the manufacturer’s instructions. Cover tightly and freeze until firm, at least 2 hours or up to 3 days.