A recipe for Limoncello popsicles got me all excited for a lemony treat. Of course, popsicles sounded silly given the fact my kitchen is equipped with an ice cream/sorbet maker. Doug always seems interested in Limoncello gelato when it can be found. That option didn't seem likely though; all the recipes were too high in rich dairy products for his consumption. So... sorbet!
Finding a recipe is easy. Unless you are me. Then you notice that about half the recipes you are finding suggest doing things one way, while the other half suggest another way. Many have ingredients you don't want to use or omit ingredients you do want. Solution? Take some notes about the things you like and head to the kitchen without a recipe.
Turns out the basic idea for sorbet is all you need. Some type of fruit juice and/or fruit puree and simple syrup will do the trick. The amounts of each depend on personal preference for flavor and consistency. Your simple syrup can be made with lots of sugar or a little, but it is important to cook the sugar into simple syrup. Otherwise your sorbet will be gritty instead of smooth. Flavored liquors can be added to help boost the flavor and to help keep the sorbet from turning into a giant ice cube. Or in the case of Limoncello sorbet, to give the treat the nice bright lemon flavor of Limoncello.
So enough about my method and onto my recipe (makes about ten 1/2 cup servings):
2 cups water
1 1/3 cup sugar
1/2 cup Limoncello
Zest of two lemons
1 cup lemon juice (preferably fresh squeezed)
1. Mix water and sugar over medium heat until sugar dissolves. Remove from heat.
2. Mix Lemoncello, lemon juice, and lemon zest. When sugar mixture has cooled to room temperature, add to Limoncello mixture. Refrigerate 2 hours.
3. Follow ice cream maker directions with mixture.
Ta da! Limoncello sorbet. If you want, you can pour a shot of Limoncello over each serving. We ate it without, and it was wonderful. No sharing from this batch, though I may make some for the next potluck get-together. And I'm already having ideas about other fruit/Limoncello combinations.
Finding a recipe is easy. Unless you are me. Then you notice that about half the recipes you are finding suggest doing things one way, while the other half suggest another way. Many have ingredients you don't want to use or omit ingredients you do want. Solution? Take some notes about the things you like and head to the kitchen without a recipe.
Turns out the basic idea for sorbet is all you need. Some type of fruit juice and/or fruit puree and simple syrup will do the trick. The amounts of each depend on personal preference for flavor and consistency. Your simple syrup can be made with lots of sugar or a little, but it is important to cook the sugar into simple syrup. Otherwise your sorbet will be gritty instead of smooth. Flavored liquors can be added to help boost the flavor and to help keep the sorbet from turning into a giant ice cube. Or in the case of Limoncello sorbet, to give the treat the nice bright lemon flavor of Limoncello.
So enough about my method and onto my recipe (makes about ten 1/2 cup servings):
2 cups water
1 1/3 cup sugar
1/2 cup Limoncello
Zest of two lemons
1 cup lemon juice (preferably fresh squeezed)
1. Mix water and sugar over medium heat until sugar dissolves. Remove from heat.
2. Mix Lemoncello, lemon juice, and lemon zest. When sugar mixture has cooled to room temperature, add to Limoncello mixture. Refrigerate 2 hours.
3. Follow ice cream maker directions with mixture.
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| (just so you know, I ate this scoop after taking its picture) |
