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.