Limoncello Lemon Sorbet (with or without Mint)

Ingredients

• 2 cups cold water, divided
• 1 cup white sugar
• cup fresh mint leaves (Optional)
• 1 lemon, zested, or more to taste
• 1 cup fresh lemon juice
• cup limoncello liqueur

Directions

Step 1: In a saucepan, combine 1 cup of cold water, sugar, and fresh mint leaves. Heat over medium heat, stirring occasionally, until the sugar has fully dissolved, about 5 minutes. Once the sugar has dissolved, remove the saucepan from the heat.

Step 2: Stir in the lemon zest while the syrup is still warm. Allow the syrup to cool for about 10 minutes.

Step 3: Add the remaining 1 cups of cold water, fresh lemon juice, and limoncello liqueur to the syrup. Mix well.

Step 4: Pour the mixture into an ice cream maker. Churn according to the manufacturer's instructions for about 10 to 15 minutes.

Step 5: Once churned, transfer the mixture to the freezer and let it firm up for at least 6 hours before serving.

Cook's Note

If you don't have an ice cream maker, you can still make this dessert! Simply pour the mixture into a shallow dish and place it in the freezer. Stir the mixture every 30 to 45 minutes for the first 2 to 3 hours to break up ice chunks. Continue freezing for another 4 to 5 hours until it becomes smooth and firm.

Feel free to adjust the amount of water or limoncello to suit your taste. Keep in mind that altering the liqueur-to-water ratio will affect the freezing process. If you use less liqueur or none at all, the mixture may freeze more solidly. If you use more limoncello, be cautious not to add too much as the mixture may not freeze properly.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.