Limoncello Sherbet

Limoncello originated in southern Italy and it is a popular digestif/after-dinner drink, not just in Italy, but throughout the world. The origins are debated, but it is believed it came from the Amalfi Coast, Sorrento Peninsula and the islands of Capri and Ischia. The climate there is perfect for growing lemons.

This Lemon Sherbet is very easy to make and requires no ice cream maker. It literally comes together in minutes. It is tangy with just the right touch of sweetness. You do not have to use Meyer Lemons, as they are not always easy to find, but I was gifted a bunch of them earlier this year. I juiced the ones I did not use right away and peeled the skins to make my own limoncello.

Lily was only 6 months old in this picture. This week she turns 1! She’s twice the size!!

Go to: https://cookwithcindy.com/2019/05/08/when-life-gives-you-lemons-make-lemonade/ for that recipe, which coincidentally also contains a recipe for Lemon Sorbet. It’s the old blog site so you will need to copy/paste to get the recipe. Difference between Sherbet and Sorbet is that the first has dairy (milk and cream) and Sorbet does not.

Start by whisking together the sugar, limoncello, and lemon juice. Heat for one minute in the microwave to help the sugar dissolve more quickly. Add the zest (yellow part only; no white) of one lemon.

Add in the milk, heavy cream and stir to combine. Carefully pour this mixture into a gallon size zip lock bag. Seal and place on a tray or in a metal baking pan and put it in the freezer for 4 to 6 hours or until frozen.

Take the sherbet out of the bag and break it into pieces.

The texture will be a little rubbery, but breaks up very easily. I found a certain satisfaction in this step. It feels good on your fingers. Place the frozen sherbet pieces in a food processor and blend until smooth; 3 to 4 minutes.

At first it will look like this will not come together (I panicked!), but then suddenly the texture becomes very creamy. Enjoy right away for a very soft sherbet or place in a metal bowl or bread pan and freeze it to solidify more. I froze overnight and took it out of the freezer 10 minutes before serving. The texture was perfect!

I served with the candied lemon slices and the Limoncello Bundt cake for the canasta birthday party last week. What a fun celebration and Happy Birthday again to Bonnie and Francine!

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Limoncello Sherbet

Tangy, refreshing with just the right amount of sweetness. Very smooth and creamy.

Ingredients

• 2/3 cup Lemon Juice I used Meyer Lemons, but any lemon will be fine.
• 1/2 cup Sugar
• 3 Tbsp. Limoncello
• 1 cup Whole milk
• 1/2 cup Heavy Cream
• Zest of one lemon

Instructions

• Whisk together the sugar, lemon juice, and limoncello in a bowl until the sugar dissolves. Heat in the microwave for one minute to speed this up. Add the zest of one lemon.
• Add the milk and heavy cream and stir to combine.
• Pour the mixture into a gallon sized zip lock bag. Squeeze out as much air as possible when closing the bag.
• Place the bag on a metal sheet or metal baking pan and put it in the freezer for 4 to 6 hours or until frozen.
• Take the sherbet out of the bag and break the slab into pieces.
• Put the pieces of frozen sherbet in a food processor and blend until smooth; 3 to 4 minutes.
• Eat it right away for a very soft sherbet or place in a metal bowl, return to the freezer and freeze to solidify further.