Limoncello Sorbet

• 2 pints lemon sorbet
• 1/4 cup limoncello
• 10 lemons, for serving (optional)
• fresh mint leaves and grated lemon rind for garnishing

1. Soften lemon sorbet in a mixing bowl.
2. Add limoncello and mix until completely incorporated.
3. Transfer to a 9 x 13 inch baking dish. Cover and freeze until set.
4. Cut a thin horizontal slice off of bottom of lemons to make them stand.
5. Cut the tops of the lemons off to make lids. Set lids aside.
6. Use melon baller to scoop insides of lemons out, hollowing them out. Take care not to dig too deeply and puncture bottom of lemons.
7. Scoop frozen limoncello into hollowed lemons, filling completely. You will need to work quickly as the limoncello sorbet melts fast.
8. Transfer filled lemons to freezer. Garnish with fresh mint leaves and lemon rind.

Enjoy!