Best Citrus Sorbet With Limoncello Recipes

LIMONCELLO LEMON SORBET (WITH OR WITHOUT MINT)

Steps:

• Combine 1 cup water, sugar, and fresh mint leaves in a saucepan over medium heat. Bring to a light boil, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat; stir in lemon zest. Let syrup cool slightly, about 10 minutes.
• Mix remaining 1 1/2 cup water, lemon juice, and limoncello liqueur into syrup.
• Pour mixture into an ice cream maker; churn according to manufacturer's instructions, 10 to 15 minutes. Freeze until firm, about 6 hours.

LIMONCELLO SORBET

Steps:

• first make the simple syrup:.
• In a small sauce pan on med-high heat add the water,sugar and cornsyrup.
• Bring to a boil then turn down to low heat and stir until sugar is completely dissolved.
• Remove from heat and let cool completely.
• In a stainless steel bowl combine the lemon juice,limoncello and champagne/wine.
• Add the cooled simple syrup to the stainless steel bowl,stir well.
• Put the bowl in the freezer, stir and scrape the mixture every few hours until its completely frozen.
• scoop out with an ice cream scoop and serve. The consistency will be like a frozen slushy,NOT like an ice cream.

LIMONCELLO SORBET

Steps:

• Bring water to boil, add sugar and lemon zest. Stir until sugar has dissolved then cool.
• Strain out zest and add lemon juice. Freeze over night.

LIMONCELLO SORBET COCKTAIL

Steps:

• Cut the top third off each lemon. Cut a small slice off the bottom of each lemon so it stands up. Using a spoon, carefully scoop out the inside of each lemon, creating a lemon cup. Put the lemon cup in the freezer for at least 1 hour.
• Put the sorbet into the bowl of a food processor. Add the limoncello and vodka and process until smooth. Place the frozen lemon cups onto shot glasses filled with limoncello. Fill the lemon shells with the sorbet mixture and serve.