- 2 1/2 cups cold water, divided
- 1 cup white sugar
- 1/4 cup fresh mint leaves (optional)
- 1 lemon, zested, or more to taste
- 1 cup fresh lemon juice
- 1/2 cup limoncello liqueur
- 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.
08/21/2019
recipepes.com
limoncello lemon sorbet (with or without mint), recipe
PT15M
PT1H
5
455 calories