Light and refreshing, this recipe for Limoncello Mint Sorbet makes a perfect intermezzo or simply enjoy it under the shade of a tree on a hot afternoon.
The story behind Limoncello Mint Sorbet
When BB and I got married and planned our reception, one of the courses we had was an intermezzo between the salad and our main course. It was the third plate that came out, and once served, all the guests thought it was the desert and began to get up to mill about.
"Wait" BB and I said in unison, "there's more coming".
Funny no one wondered why they had only gotten an appetizer, salad, and dessert.
So light and refreshing, a perfect palate cleanser or just to refresh you on a hot summer day.
Now as a part of my dinner party repertoire, I always serve an intermezzo before the main course. It's such a nice way to refresh your palate and get your mouth ready for what's to come. I've got quite a few sorbets that I like to use and this Limoncello Mint Sorbet one is a favorite. The lemon and mint cleanse the palate and the addition of Limoncello keeps it from getting too hard in the freezer.
If you don't have an ice cream maker, and why don't you, then you could make this by putting the mix into a large Pyrex baking dish to start; stick that in the freezer and once it freezes, take a spatula and scrape it until you make a slush, then proceed with spooning it into a large container. You need to get it pretty slushy by hand first though.
Of course, you can also just enjoy this refreshing treat, sitting under a tree in the shade, on a hot summer's day. That works too.
Copyright: graletta / 123RF Stock Photo
A kiss is just a kiss or the beginning of a new life. Limoncello Dreams 24 years ago.
Limoncello Mint Sorbet
- 2 cups water
- 1 ⅓ cups sugar
- ½ cup limoncello Italian liqueur
- 1 cup fresh lemon juice about 6 large lemons
- ½ cup chopped fresh mint
- Combine the water and sugar in a sauce pan, Cook over medium-high heat until the sugar melts. Turn off the heat and add the limoncello, lemon juice, and mint. Stir. Cover and chill.
- Strain through a fine sieve into a bowl. Discard the solids. Pour into the freezer can of an ice-cream maker; freeze according to manufacturers directions.
- Spoon sorbet into a freezer-safe container; cover and freeze until firm. Can be made in advance.