Recipe courtesy of Jake Smollett
Citrus Sorbet with Limoncello
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 120
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 32
- Dietary Fiber
- 1
- Sugar
- 28
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 3
- Total: 8 hr 45 min (includes steeping, churning and freezing time)
- Active: 30 min
Ingredients
1 cup granulated sugar
1/2 cup loosely packed fresh mint leaves
1 1/2 cups freshly squeezed lemon juice (7 lemons)
1 tablespoon lemon zest
1 tablespoon orange zest
1 lime, zested
1 orange, juiced
Limoncello, for drizzling
Mint sprigs, for garnish
Directions
Special equipment:
an ice cream maker- In a small saucepan over medium-high heat, bring the sugar and 1 cup water to boil. Cook, stirring, until the sugar is dissolved, about 10 minutes. Remove from the heat, add the mint leaves and allow to steep until cooled, about 15 minutes. Strain the simple syrup into a medium mixing bowl. Add the lemon juice, lemon zest, orange zest, lime zest, orange juice and 1/2 cup water. Stir to combine.
- Pour the mixture into the frozen bowl of an ice cream maker and churn according to the manufacturer's instructions. Transfer the sorbet to a deep baking dish or loaf pan, cover tightly and place into the freezer until frozen, at least 4 hours and up to overnight.
- To serve, scoop the sorbet into a bowl, drizzle with limoncello and garnish with a mint sprig.