Limoncello Sorbet Recipes

Steps:

• Place the basil leaves in a medium bowl. Pour 2 cups boiling water over the leaves and leave to steep for at least 20 minutes. Remove the basil leaves, squeezing them over the water to release all of the juices.
• Prepare a large bowl of ice water and set aside. Pour the basil water into a small saucepan, add the sugar and bring to a boil. When the sugar has dissolved, remove from the heat and stir in the lemon juice and zest, corn syrup, limoncello and salt. Transfer to a medium bowl and set in the bowl of ice water. Stir until cold.
• Pour the lemon mixture into an ice cream machine and churn according to the manufacturer's directions. Transfer to a chilled, airtight container and store in the freezer until firm, 3 to 4 hours.
• Scoop the sorbet into serving dishes and garnish with lemon zest and fresh baby basil leaves.

Steps:

• Cut the top third off each lemon. Cut a small slice off the bottom of each lemon so it stands up. Using a spoon, carefully scoop out the inside of each lemon, creating a lemon cup. Put the lemon cup in the freezer for at least 1 hour.
• Put the sorbet into the bowl of a food processor. Add the limoncello and vodka and process until smooth. Place the frozen lemon cups onto shot glasses filled with limoncello. Fill the lemon shells with the sorbet mixture and serve.

Steps:

• 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.

Steps:

• 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.

Steps:

• first make the simple syrup:.
• In a small sauce pan on med-high heat add the water,sugar and cornsyrup.
• Bring to a boil then turn down to low heat and stir until sugar is completely dissolved.
• Remove from heat and let cool completely.
• In a stainless steel bowl combine the lemon juice,limoncello and champagne/wine.
• Add the cooled simple syrup to the stainless steel bowl,stir well.
• Put the bowl in the freezer, stir and scrape the mixture every few hours until its completely frozen.
• scoop out with an ice cream scoop and serve. The consistency will be like a frozen slushy,NOT like an ice cream.

Steps:

• Combine first 3 ingredients in a saucepan over medium-high heat; bring to a boil, stirring until sugar dissolves. Remove from heat; add lemon juice and mint. Cover and chill. 2. Strain juice mixture through a sieve into a bowl; discard solids. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm. Serve with blackberries; garnish with lemon slices, if desired. Note: If you don't want to use the limoncello, you can substitute 1/2 cup of prepared lemonade.

Steps:

• Bring water to boil, add sugar and lemon zest. Stir until sugar has dissolved then cool.
• Strain out zest and add lemon juice. Freeze over night.