We quite like the show ‘Extra Virgin‘ on The Cooking Channel. Debi Mazar and her husband Gabriele Corcos always make interesting food, and a lot of times, it is not too, too involved or complicated to make – simply quality ingredients and taking the care to properly prepare them.
When I saw them make this sorbet for dessert in one episode, I thought – “hey, I have some limoncello in the fridge leftover from the holidays, and The Book Club is coming over, let’s do it!” – and so I did…
•1 cup plus 2 tbsp sugar
•2 tsp lemon zest
•1 cup fresh lemon juice*
•3 tbsp limoncello
Note: this recipe requires an ice cream machine.
*This will be about six lemons. Of course, I only had three in the house when I started my batch. No worries, I had some clementines on the counter that weren’t getting any younger; so the juice of three lemons and 4 clemmies worked just fine. Also, hence, the name Lemon(ish) Sorbet…
Add the sugar, 1 cup water and the lemon zest to a saucepan over medium heat and stir until the sugar has dissolved.
Stir in the remaining 1-1/2 cup cold water, the juice, and limoncello.
Place in the fridge until well chilled, about 2 hours.
Pour the cold liquid into your ice cream machine and run as directed until it is the consistency of soft-serve.
Transfer the sorbet to a freezer container and chill for three hours before serving.
So light! So refreshing! So… just plain nice!
I’m thinking that the basic formula can easily be adapted – how about margarita sorbet for Cinco de Mayo? Stay tuned…