When I went to Venice last year we had one dinner where they gave us little glasses of limoncello afterwards. Thinking back fondly, I made up a batch, then remembered I don’t actually like sipping liqueurs. I just liked it that one time because I was sitting on a patio in Venice, which is, alas, hard to recreate with lemon peels and cheap vodka.
But I am a pretty big fan of ice cream and related frozen deserts. (Venice also reminds me of some excellent gelato.) And it also so happens that I inherited an ice cream make from my parents a couple of years ago. (I can’t quite get over how they had it stuck in a cupboard for years. If you have an ice cream maker and aren’t making delicious ice cream, something is wrong.) So when I happened upon a recipe for limoncello sorbet, well, the universe was trying to tell me something, right?
Limoncello Sorbet (adapted from Wild Rosemary & Lemon Cake by Katie and Giancarlo Caldesi)
3/4 cup sugar
1 3/4 cup water
1/2 cup limoncello
1 cup lemon juice
Heat the water with sugar. When sugar dissolves remove from heat. (I did this in the microwave.) Let cool.
Stir in limoncello and lemon juice.
Pour into ice cream maker and carry on like you’re making ice cream.
Eat while daydreaming of Italy.