Lemoncello Sorbet

Lemoncello Sorbet

Every now and then I get the urge to make pasta from scratch. So last Saturday I set about making pasta dough. This is pretty simple; just add flour, olive oil, eggs and salt, let it rest and voila…there you have it lovely soft pasta dough.

Of course if it was that easy I would be whipping out a beautiful pasta dish every other weekend. However, we are not friends the pasta maker and I. In fact, I have a sneaking suspicion that the dashed machine might hate me!, paranoid moi? I firmly believe the machine is possessed with evil spirits whose greatest pleasure it is to eat my pasta dough and leave it in a mangled mess rather than rolling it out into beautiful slices of pasta perfection.

By the time I have rolled out enough pasta to make ravioli any joy and love that I should feel about preparing food for my loved ones has disappeared in a string of swear words that would make a sailor blush.

And so I pack the pasta machine away again and one day, in the dark distant future, I will get the bright idea to make pasta from scratch and I will dust off the machine and wonder why it has been relegated to the darkest corner of the cupboard…..

After much frustration playing with pasta it was a pleasure to delve back into desserts again and even better this Lemoncello sorbet was super easy to make. I have only made minor changes to the recipe by toning down the Lemoncello amount a smidgen. I would recommend tasting the sorbet before churning and adjust the amount of Lemoncello to your taste. It was super refreshing, but even toning down the lemoncello this sorbet has a big punch of lemon and a little goes a long way. I loved it.

Recipe

Lemoncello Sorbet

Adapted minimally from Limoncello And Linen Water by Tessa Kiros.

You will require an ice cream machine for this recipe.

Ingredients

  • 250ml water
  • 3-4 strips of lemon rind (approx. 2″ long), with the white rind removed
  • 180gm caster sugar
  • 3 lemons juiced
  • 2 tablespoons Lemoncello.

Method

Place the water, lemon rind and sugar in a small saucepan. Bring to the boil. Turn the heat down and simmer for five minutes.

Remove from heat.

Add lemon juice and Lemoncello, stir to combine. Cool completely.

Note: Taste sorbet before churning and adjust Lemoncello amount to your taste.

Once mixture is cold remove lemon rind and pour into an ice cream maker. Mix for approx. 20 minutes until sorbet is thick  (follow manufacturers instructions).

Place sorbet in a plastic container in the freezer. Freeze overnight.

 

Lemoncello Sorbet

 

 

 

 

 

 

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14 thoughts on “Lemoncello Sorbet

  1. David

    I love making limoncello from our tree… it tastes so fresh and good. And I still have plenty to share a little with this recipe, which is perfect for us Northern Hemisphere types! Thanks for this – the mercury is due to hit 108°F (42°C) today! Your timing is perfect, Karen.

    Reply
  2. TheKitchenLioness

    Dear Karen, a lemon tree…oh, my dream come true…alas, there is none in my garden…
    Your lemoncello sorbet sounds oh, so good – I love, love everything lemon and I would so enjoy having a taste of this right now!

    Reply
  3. cheri

    What a great post, had myself quite a chuckle reading this. I believe we all have some sort of pasta maker in the back of our cupboards. As for the sorbet, it sounds wonderful, perfect for this time of year.

    Reply
  4. Tina | Mademoiselle Gourmande

    I totally agree with you on the pasta making. I don’t know what it is but I’m never quite satisfied when making pasta… I will give it a couple of more tries. 🙂

    I love this recipe! I’m totally in lemon mood at the moment. Will post another lemon recipe tomorrow actually. So this is a perfect recipe for me! Thanks for sharing, Karen.

    Reply
    1. lemongrovecakediaries Post author

      Once I have gotten over this experience I will definitely give it a go again. Maybe one day I will proudly display my pasta machine on the bench instead of hidden away in the back of the cupboard 🙂

      Reply
  5. Gather and Graze

    Perfect timing Karen… the lemons are ripe and ready to be plucked from the tree! This sounds really refreshing – a palate cleanser of sorts!? Thanks so much for sharing.
    I too have a pasta machine, sitting patiently in it’s box up the back of my cupboard. It’s been such a long time since I gave it a whirl, though I can pretty much guarantee that if it ever sees the light of day again, (if not for the children) my language would give yours a run for your money! 🙂

    Reply

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