instant italian! limoncello sorbetto

Limoncello Sorbetto

This limoncello sorbet is summer in a lemon cup. The perfect amount of sweet and tart is refreshing and cool to eat. It has a creamy appearance from the egg whites and, with a vigorous whisk and a cold freezer, doesn't need an ice cream machine. In Italy, this sorbet is often served at weddings as an after-dinner digestive but is also a sought-after snack on a hot summer day. Whenever I make this dessert, I transport to one of my favorite places, the Amalfi coast. Almalfi lemons are gorgeous and huge. They are used in so many of the area's savory and sweet treats. Of course, they are the birthplace of Limoncello, the lemony vodka enjoyed there and worldwide. So I had to incorporate it into this dessert which celebrates this gorgeous coastline.

If you would like a quicker result, feel free to pour it into an ice cream maker, but if you plan ahead, it can be frozen right in the lemon cups for a fun and pretty presentation. The recipe makes more than what is needed for the 8 lemon halves so store the rest in a freezer safe container for up to a week.

Active time: 30 minutes + steeping and freezing time 

Total time: 40 minutes 

Yields 5 cups sorbet / 8 filled lemon cups

5 large lemons

4 cups water

1 cup of granulated sugar + 1 teaspoon

Shot of limoncello (1 ounce)

1 egg white

8 mint leaves, for garnish

Cut four lemons in half, lengthwise.  Slice a bit of lemon rind off the backside so that it stands without tipping cut side up. 

Using a paring knife and spoon (grapefruit spoon works great) remove all the pulp from the inside of the lemons, without cutting through.  Empty all the contents (pulp, seeds, interior flesh) into a medium sauce pot. Add the cut rind pieces too. Place the lemon cups on a baking sheet and place in the freezer.

Zest the final lemon into the sauce pot.  Cut the lemon in fours, squeeze juice into the pot and add the squeezed lemon pieces into the pot as well.

Add the water, 1 cup of sugar, the limoncello and stir to combine.

Place on the stove and bring to a boil.  Allow to boil for two minutes, stirring to dissolve the sugar.

Allow the mixture to cool completely while the lemon steeps, about one hour.

In a small bowl, whisk the egg white with 1 teaspoon sugar to form stiff peaks.

Strain the lemon mixture into a large bowl and discard all lemon pieces.

Slowly fold the egg white into the bowl. And whisk vigorously mix until full combined.  It will separate and that is ok. Pour the frozen lemon cups up to the brim and place the tray along with the bowl of the remaining liquid in the freezer 1 hour. Remove and whisk again. Place it back in the freezer for at least three to four hours until set.

Spoon generous amounts of sorbetto into the lemon cups and place it back in the freezer until ready to serve but for at least 1 hour.