Lemon(ish) Sorbet

07LemonSorbetCakebfLOWe 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.

04AddJuicebfLO*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.

06aSorbetReadybfLOStir 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…

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