Limoncello-Mint Sorbet with Fresh Blackberries

Limoncello-Mint Sorbet with Fresh Blackberries Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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.

Yield:

8 servings (serving size: about 1/2 cup sorbet and 1/4 cup berries)

Recipe from

Nutritional 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

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)

Preparation

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.

Note:

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

Anthony Rosenfeld,

May 2009
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