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.

Anthony Rosenfeld
Recipe by Cooking Light May 2009

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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

Nutrition Facts

184 calories; fat 0.2g; saturated fatg; mono fatg; poly fat 0.1g; protein 0.6g; carbohydrates 39.3g; fiber 2g; cholesterolmg; iron 0.2mg; sodium 1mg; calcium 13mg.