Mrs. Regueiro's Plate: Lemon Sorbet

Thursday, July 14, 2011

Lemon Sorbet

I bought a new kitchen gadget that I’ve been coveting for months…an ice cream maker! I’ve been wanting one for awhile now, and ever since our Italian vacation – homemade gelato and ice cream has been floating happily on my mind. Frozen yogurt was my typical go-to treat whenever the hot weather days drove me crazy, but it’s homemade ice cream and gelato that will make sweet treats worth making at home for.

This frozen treat is almost like enjoying a lemonade slushie and it practically melts in your mouth. It’s tart and sweet and highly addicting. Good thing is, you only need a small amount to enjoy it. “Piccolo” is Italian for small, and it’s a fantastic treat to end any meal. I like my version with an Italian kick, with a little addition of limoncello (Italian hard liquor) – it gives a little extra oomph to the sorbet. I topped it with meyer lemon cookies from Trader Joe’s.

Lemon Sorbet
Lemon Sorbet
Adapted from The Perfect Scoop
Printable Recipe
2 ½ cup water
1 cup sugar
2 meyer lemons, preferably unsprayed
1 cup freshly squeezed lemon juice
1 tablespoon limoncello


In a medium, nonreactive saucepan combine ½ cup water and the sugar. Grate the zest of the 2 lemons directly into the saucepan. Heat, stirring frequently, until the sugar has completely dissolved. Remove from the heat and add the remaining 2 cups water, then place in a large bowl and let chill completely in the fridge.

Stir the lemon juice and limoncello into the bowl and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

Yield: 1 quart (1 liter)
Review: The perfect palate cleanser and so refreshing, too!
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