The warm weather has me craving frozen treats lately. Making actual ice cream, with a kitchen dance of cream and eggs, can be pretty daunting. That’s why I’ve been looking for interesting sorbet and sherbet recipes for inspiration.
I first made this recipe back in March when I hosted a 24X24 Foodbuzz dinner party. Words cannot describe how freaking delicious this dessert ended up being. It was bold without being overpowering and the infusion of mint gave an undertone of delight with each bite. I highly recommend serving this frozen treat in smaller shot glasses or ice cream dishes. It’s much more enjoyable when consumed in a smaller portion.
Limoncello Mint Sorbet
Adapted from Cooking Light 2009
2 ½ cups water
2 cups sugar
¾ cup Limoncello liqueur
1 cup fresh lemon juice
½ cup fresh mint leaves
Combine the water, sugar and Limoncello in a sauce pan. Bring to a rolling simmer over medium high heat. Allow to cook for one minute or until the sugar has completely dissolved. Remove from the heat. Stir in the mint leaves and lemon juice. Store in the fridge for 1-2 hours or until completely chilled. (Note: I chilled mine overnight.)
Strain the liquid in a fine mesh sieve into a bowl and discard the mint leaves. Pour the liquid into in ice cream maker and freeze according to the manufactures instructions. Scoop the sorbet into a container. Cover and allow to firm in the freezer for at least one hour. Serves 4-6 people.
Authors Note: Limoncello is an Italian lemon liqueur made through the infusion of lemon zest with sugar and liquor. It can be found in the wine and spirits section of your local store.