Limoncello takes this lemon sorbet recipe a notch above ordinary.
An ideal palate cleanser at the end of a meal, this bright lemony sorbet will have you yearning for more. The addition of Limoncello, a lemon liqueur from southern Italy, transforms a seemingly ordinary lemon sorbet into something sophisticated.
Limoncello Lemon Sorbet Recipe
makes about 1 quart
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. Spoon the sorbet into a freezer-safe container and place parchment or waxed paper directly on the surface. Cover tightly and freeze until firm, at least 2 hours or up to 3 days.
Using a paring knife, trim off about 3 ⁄4 inch from the stem end of 8 lemons. You need an opening about 11⁄4 inches in diameter. Using a teaspoon, hollow out the flesh and membranes from each lemon capturing the juice in the bowl. Put the removed lemon flesh in a fine-mesh sieve and press against it with the back of a spoon to extract the juice. Use the juice
for making the sorbet (you will need 1⁄2 cup) or reserve for another use.
Trim a thin slice from the bottom end of each lemon so it will stand upright.
Line a baking sheet with parchment or waxed paper, transfer the hollowed- out lemons to the baking sheet, and freeze until cold, at least 20 minutes. Fill each chilled lemon bowl with about 1⁄2 cup of the sorbet, mounding it on top and pressing firmly with a teaspoon. The filled bowls will keep in
the freezer for up to 1 day.
Reprinted with permission from Ice Creamery Cookbook. Photography by Erin Kunkel. Copyright 2014 by Weldon Owen Inc. and Williams-Sonoma, Inc.
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