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Photo: Becky Luigart-Stayner; Styling: Cindy Barr Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Limoncello-Mint Sorbet with Fresh Blackberries

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.

Cooking Light MAY 2009

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

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.

Nutritional Information

Amount per serving
  • Calories: 184
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.6g
  • Carbohydrate: 39.3g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 1mg
  • Calcium: 13mg
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Limoncello-Mint Sorbet with Fresh Blackberries recipe

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