Limoncello and Mint Sorbet
Sometimes I’ll just be surfing along on the Internet, doing my thing, when I’ll come across a recipe that sounds so good I just HAVE to make it.
Which is exactly what happened last week when I was browsing on Twitter and saw @Cooking_Light (as in the magazine, Cooking Light) announce that their Limoncello and Mint sorbet was a staff favorite. Let’s see, a recipe that uses limoncello (which I’m sort of in love with), gives me the opportunity to use up some leftover lemons, AND gives me an excuse to use my new-to-me ice cream maker? Sold!
I rushed home from work Wednesday evening, visions of sorbet dancing in my head. But as I unwrapped my new-to-me ice cream maker, one my grandmother had laying around that she never used, I immediately spotted a problem. The freezer bucket that holds the mixture destined to become frozen dessert was corroded. Spots here and there in the bucket were rotting away. The appliance had never been opened so I’m not exactly sure what happened, but needless to say it was not food safe. I was crushed. (The only thing that could lift my spirits at that point was cookies. Specifically, the cookies in the banner up above. But I’ll get to that recipe next week.)
Anyway, back to the sorbet!
Even after I discovered that my ice cream maker was unusable, I couldn’t get the Limoncello and Mint sorbet out of my mind. So I did what any dessert lover with a craving would do – I ran out and bought a new ice cream maker as soon as I could. Impulsive? Yes. But totally worth it.
This sorbet is like eating summer, one spoonful at a time. It’s light and bright, perfect for cooling off on a hot day. It tastes like frozen lemonade, but better. I wasn’t sure about the lemon and mint together, but that first spoonful melting on my tongue eliminated any doubts. The mint just makes this sorbet extra refreshing. In case you haven’t figured it out yet, I LOVED this sorbet.
I might have even licked the freezer bowl clean if I wasn’t afraid my tongue would freeze to it.
Limoncello & Mint Sorbet
Adapted from Cooking Light
Makes 4 cups or 8 ½ cup servings
This sorbet is super refreshing, perfect for hot summer days or a sweet ending to backyard barbecues. Oh, and did I mention it’s fat free?
2 cups water
1 ⅓ cups sugar
½ cup limoncello
1 cup fresh lemon juice (4-6 large lemons)
½ cup chopped fresh mint
Lemon slices or zest strips, extra mint (for garnish, optional)
Combine the water, sugar and limoncello in a saucepan over medium-high heat. Stir until sugar dissolves and bring to a boil. Remove from heat. Stir in lemon juice and chopped mint.
Cover and chill for 4 hours, or up to 3 days in the refridgerator.
Strain the sorbet mixture through a fine sieve into a container with a spout. (I used a 4 cup glass measuring cup, which was the perfect size.) Discard solids. Assemble ice cream maker, pour mixture into the freezer bowl and freeze according to manufacturer’s instructions. (Mine took about 25 minutes.)
Spoon the finished sorbet into a freezer-safe container, cover and freeze at least 1 hour or until firm. Garnish with lemon slices, strips of lemon zest or mint, if desired.