Lemon sorbet is a refreshing treat for a hot summer day. Made with a little lemon liqueur it’s even better and easier to scoop. Limoncello is made all over Italy and there are as many recipes for this elegant liqueur as there are groves of lemon trees. The liqueur may be served chilled as a digestive after the meal or mixed in a cocktail. It really makes a Dacquiri sparkle. Barbequed chicken and fish dishes with limoncello are to die for.
Limoncello is available in most liquor stores but the best is homemade. Its very simple to make. The video below by Chow demonstrates how to remove the zest. Bottles are are available at IKEA and home-brew supply shops…or re-use clear-glass alcohol bottles. Give this a try and make enough for hostess gifts while you’re at it. Everyone will love it.
Lemon Sorbet with Limoncello
- Remove the zest from 5 lemons (a potato peeler works well for this)
- Juice the lemons (you’ll need 2/3 cup of lemon juice)
- In a blender (or food processor) chop the zest with 1 cup of sugar.
- Add 1 cup hot water and whirl 10 seconds.
- Add 3 cups of cold water and the juice, whirl another 10 seconds.
- Add 1/4 cup of homemade limoncello (recipe below)
- Chill thoroughly.
- Freeze in ice-cream machine according to manufacturer’s instructions.
- Transfer to a freezer-safe container and freeze until firm, at least 2 hours.
- Let ripened at room temperature for 10-15 minutes before scooping.
- Scrub 5 large lemons under hot water to remove any wax
- Remove zest of lemons with a potato peeler (you do not want any pith, just the yellow skin)
- Place zest in a clean glass jar with a lid.
- Add 1 bottle of Everclear grain alcohol (98% alcohol) and cover with lid.
- Let set in a cool, dark place for 2 weeks. Shake jar every 2 or 3 days.
- Dissolve 2 cups of sugar in 4 cups of boiling water. Let cool completely.
- Strain lemon/alcohol through a fine mesh sieve into a bowl.
- Add sugar water to bowl and mix.
- Pour into bottles.