Frozen Limoncello Sorbet is light and lemony and simply lovely! Originally made as a palate cleanser for a holiday Feast of the Seven Fishes; it’s really perfect in spring and summer too when you crave a refreshing, cold libation.
When I first published this post about Frozen Limoncello Sorbet it was in conjunction with a holiday event called the Feast of the Seven Fishes; a part of the Italian-American Christmas Eve celebration. Even then it was a stretch culturally because while I love Italian food; I’m more like a Heinz 57 pup; mostly German but with some English and Irish thrown into the mix.
Sure in my heart I’m Italian and it’s the cuisine that really got me excited about cooking even if what I thought was wonderful Italian food was a bit less than the real deal as I’ve come to learn over the years.
Still; it’s food that I love and I just know that the first time I step foot on Italian soil that I will never want to return. The land, the wine, the outgoing people…we would all work out very well together, I just know it. That I love Limoncello with a passion too? Well here’s proof in this light and lovely Limoncello Sorbet which we served as the palate cleanser for our feast.
So while I can find a way to make my appropriation of a very Italian holiday work for a blog post, the truth is I always sort of hated that this amazing little treat, so perfect for summer, was buried deep in a winter post. SO wrong!
Today was the day to rectify that wrong. I’m working on updating a lot of older posts and even some newer ones; in this case it was the latter as I was working on creating new images for Pinterest. But I also was dying to have some of this fabulous sorbet…and it hit me that you might love it too and certainly be more inclined to make it mid summer than mid winter!
I fell head over heals in love with Limoncello on a trip to Boston almost 15 years ago and the love has never waned. I’ve even made my own the past couple of years…and recommend you try that too; it’s fun to make liquers! Sadly I am out of my homemade version but I love Villa Massa so I’ve got a batch in the freezer that I made the other day…tomorrow after another weekend of yard work will be my reward.
So light and refreshing with fresh lemon juice and grated rind mixed with sugar and water. Simple right? And so good. One of my neighbors stopped by the other night with his 2 year old in his arms to give me some mail that had mistakenly been put into their mailbox so of course I asked if he would like to take some home. While we chatted his little girl wanted a taste and she went nuts, ‘More DaDa, more!’ It took me a minute…oops, WAIT!! There is liqueur in there! He laughed and said no worries…his hope was that she would sleep well that night. 🙂
While summer is the time for all things ice cream and some will be the goopiest most over the top creations EVER (yes, I do that too!), you should make time for both this and my lime sherbet recipe; they are so perfect after a big meal on the grill while sitting outside on the patio relaxing with family or friends. Close your eyes and you just might be transported to Italy too…Salute!
PIN ‘Frozen Limoncello Sorbet’
- 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!
- 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.
This took longer than ice cream to freeze up due to the amount of alcohol in the mix. Be patient, it will get there!
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g