Limoncello Sorbet
Perfect as a palate-cleansing intermezzo course or a super simple grand finale to a light summer supper soiree, this two-ingredient luscious Limoncello Sorbet belongs on your summer desserts to make on repeat list, my friends. Hope you love it as much as I do!
Ingredients
- 2 pints lemon sorbet
- 1/4 cup limoncello
- 10 lemons, for serving (optional)
- fresh mint leaves and grated lemon rind for garnishing
Instructions
- Soften lemon sorbet in a mixing bowl.
- Add limoncello and mix until completely incorporated.
- Transfer to a 9 x 13 inch baking dish. Cover and freeze until set.
- Cut a thin horizontal slice off of bottom of lemons to make them stand.
- Cut the tops of the lemons off to make lids. Set lids aside.
- Use melon baller to scoop insides of lemons out, hollowing them out. Take care not to dig too deeply and puncture bottom of lemons.
- Scoop frozen limoncello into hollowed lemons, filling completely. You will need to work quickly as the limoncello sorbet melts fast.
- Transfer filled lemons to freezer. Garnish with fresh mint leaves and lemon rind.
Enjoy!