limoncello mint sorbet
I dug into my photo archives and came out with six days’ worth of frozen treats. (Please forgive any questionable photography.)
Last time: strawberry lemon sorbet. Next up: limoncello mint sorbet.
I first heard of limoncello via my Italian professor. She came to class a bit late one day, and was particularly entertaining and delightful that session. It didn’t take long for her to reveal that her mother had sent a bottle of limoncello from Italy, and she absolutely could not resist sampling it. I guess to Italians, and limoncello aficionados, a good limoncello is nothing short of liquid gold.
I was feeling fancy one evening after a tasty prix fixe meal, and couldn’t resist a housemade limoncello listed on the novel of a drink menu. Served chilled, it was a light, sweet, citrusy concoction. Also, potent. I probably shouldn’t have been in charge of directions after dinner; I finally knew how my professor must have felt after that teeny-tiny sample of limoncello in her office: silly.
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Limoncello Mint Sorbet (from cooking light)
2 cups water
1 1/3 cups sugar
1/2 cup limoncello
1 cup fresh lemon juice (from about 6 large lemons)
1/2 cup chopped fresh mint
Combine water, sugar, and limoncello in a saucepan; bring to a boil over medium-high heat, stirring to dissolve sugar. Remove from heat; add lemon juice and mint. Cover and chill for at least 8 hours.
Strain mixture through a sieve; discard solids. Pour into your ice cream maker and churn until frozen. Spoon sorbet into a container and freeze for at least an hour, or until firm.
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