Finding Your Table

limoncello mint sorbet

vegangluten-free

I dug into my photo archives and came out with six days’ worth of frozen treats. (Please forgive any questionable photography.)

Last time: strawberry lemon sorbet. Next up: limoncello mint sorbet.

two scoops of limoncello mint sorbet

I first heard of limoncello via my Italian professor. She came to class a bit late one day, and was particularly entertaining and delightful that session. It didn’t take long for her to reveal that her mother had sent a bottle of limoncello from Italy, and she absolutely could not resist sampling it. I guess to Italians, and limoncello aficionados, a good limoncello is nothing short of liquid gold.

I was feeling fancy one evening after a tasty prix fixe meal, and couldn’t resist a housemade limoncello listed on the novel of a drink menu. Served chilled, it was a light, sweet, citrusy concoction. Also, potent. I probably shouldn’t have been in charge of directions after dinner; I finally knew how my professor must have felt after that teeny-tiny sample of limoncello in her office: silly.

the recipe

Limoncello Mint Sorbet

from Cooking Light

  • 2 cups 480 mL water
  • 1 1/3 cups 270 g sugar
  • 1/2 cup 120 mL limoncello
  • 1 cup 240 mL fresh lemon juice, from about 6 large lemons
  • 1/2 cup 120 mL chopped fresh mint
  1. Combine water, sugar, and limoncello in a saucepan; bring to a boil over medium-high heat, stirring to dissolve sugar.
  2. Remove from heat; add lemon juice and mint.
  3. Cover and chill for at least 8 hours.
  4. Strain mixture through a sieve; discard solids.
  5. Pour into your ice cream maker and churn until frozen.
  6. Spoon sorbet into a container and freeze for at least an hour, or until firm.
2 cups 480 mL water
1 1/3 cups 270 g sugar
1/2 cup 120 mL limoncello
1 cup 240 mL fresh lemon juice, from about 6 large lemons
1/2 cup 120 mL chopped fresh mint
boil syrup
add lemon & mint
chill 8 hr+
strain
churn
freeze 1 hr+

each column is one step, working left to right — hover a cell for the full instruction

Limoncello Mint Sorbet
  • 2 cups 480 mL water
  • 1 1/3 cups 270 g sugar
  • 1/2 cup 120 mL limoncello
  • 1 cup 240 mL fresh lemon juice, from about 6 large lemons
  • 1/2 cup 120 mL chopped fresh mint

Combine water, sugar, and limoncello in a saucepan; bring to a boil over medium-high heat, stirring to dissolve sugar.

Remove from heat; add lemon juice and mint.

Cover and chill for at least 8 hours.

Strain mixture through a sieve; discard solids.

Pour into your ice cream maker and churn until frozen.

Spoon sorbet into a container and freeze for at least an hour, or until firm.

— from Cooking Light

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