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Limoncello-Mint Sorbet with Fresh Blackberries

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 8 servings (serving size: about 1/2 cup sorbet and 1/4 cup berries)
Limoncello, the citrusy Italian liqueur, brightens this sorbet. It's nice to have a bottle on hand to splash with soda in a spritzer or macerate with fruit for a quick dessert.

Ingredients

  • 2 cups water
  • 1 1/3 cups sugar
  • 1/2 cup limoncello
  • 1 cup fresh lemon juice (about 6 large lemons)
  • 1/2 cup chopped fresh mint
  • 2 cups blackberries
  • Lemon slices (optional)

Nutrition Information

  • calories 184
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.6 g
  • carbohydrate 39.3 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 1 mg
  • calcium 13 mg

How to Make It

  1. Combine first 3 ingredients in a saucepan over medium-high heat; bring to a boil, stirring until sugar dissolves. Remove from heat; add lemon juice and mint. Cover and chill.

  2. Strain juice mixture through a sieve into a bowl; discard solids. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm. Serve with blackberries; garnish with lemon slices, if desired.

Cook's Notes

If you don't want to use the limoncello, you can substitute 1/2 cup of prepared lemonade.