Limoncello Lemon Sorbet – Bright, Refreshing & Perfectly Citrusy

Prep Time: 30 minutes

Initial Freeze: At least 5 hours

Final Freeze: 2 hours

Yield: About 10 lemon-half servings
Ingredients

• 1½ cups (375g) granulated sugar
• ⅛ teaspoon salt
• 1 tablespoon lemon zest
• ½ cup (125ml) fresh lemon juice
• ½ cup (125ml) Limoncello
• 2 cups (500ml) water
• 7 large lemons

Instructions

1. Cut 5 lemons in half and hollow them out.
2. Freeze the empty lemon shells on a parchment-lined tray.
3. Zest and juice the lemons until you have 1 tablespoon zest and ½ cup juice.
4. Combine sugar and water in a saucepan.
5. Bring to a boil and cook for about 5 minutes, until the sugar dissolves and a light syrup forms.
6. Cool completely.
7. Stir in lemon zest, lemon juice, salt, and Limoncello.
8. Cover and freeze for at least 5 hours or overnight.
9. Churn in an ice cream maker or blend the frozen mixture until smooth.
10. Spoon into frozen lemon shells.
11. Freeze again for about 2 hours.
12. Serve directly from the lemon shells.

Notes

Use fresh lemon juice and zest for the brightest flavor. Let the syrup cool before adding Limoncello. The alcohol helps soften the frozen texture, so avoid adding significantly more than the recipe calls for. Freeze the lemon shells before filling so they keep their shape. If the sorbet becomes very hard, let it sit for a few minutes before serving.