Limoncello-Mint Sorbet with Fresh Blackberries
Andrea Rubinstein
Limoncello, the citrusy Italian liqueur, brightens this sorbet. Its 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
- 1Â 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)
directions
- 1
Combine first 3 ingredients in a
- 2
saucepan over medium-high heat; bring
- 3
to a boil, stirring until sugar dissolves.
- 4
Remove from heat; add lemon juice and
- 5
mint. Cover and chill.
- 6
Strain juice mixture through a sieve
- 7
into a bowl; discard solids. Pour mixture
- 8
into the freezer can of an ice-cream
- 9
freezer; freeze according to manufacturer’s
- 10
instructions. Spoon sorbet into a
- 11
freezer-safe container; cover and freeze
- 12
hour or until firm. Serve with blackberries;
- 13
garnish with lemon slices, if
- 14
desired. Yield: 8 servings (serving size:
- 15
about 1/2 cup sorbet and 1/4 cup berries).
notes
CALORIES 184; FAT 0.2g (sat 0g, mono Og, poly 0.10; PROTEIN 0.6g; CARE 39.3g; FIBER 2g; CHOL Omg; IRON 0.2mg; SODIUM 1mg; CALC 13mg
Source: Andrea Rubinstein
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