Limoncello Sorbet

Beat the heat with this irresistibly refreshing Limoncello Sorbet—a zesty, sparkling delight straight from the Amalfi Coast! Made with a sorbet syrup base—bright lemons, and limoncello liquor—this vibrant dessert is the perfect balance of tart and sweet for hot days at the beach!

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Cool off with a Taste of Italy: Limoncello Sorbet

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Since there is alcohol involved in the recipe, there is no need to use sorbet stabilizer.
To extract lemon juice, you can either halve and squeeze the lemons by hand or pulse the flesh using the blade of a food processor for a quicker method. Once processed, pass the juice through a sieve to remove seeds and excess pulp. If you prefer a slightly textured juice, you can reserve some of the pulp and stir it back in for added body and flavor.

Sorbet Syrup Base

Combine the sugar with dextrose; set aside.
In the saucepan, bring the water temperature to 104ºF/35ºC. Add dry ingredients and mix with the immersion blender.
Cook syrup to 185ºF/85ºC, stirring constantly with the rubber spatula. Remove from the heat and add the bloomed gelatin if using it. Pass syrup through a sieve over the frozen bowl. Cool on ice bath.
Mix sorbet syrup base with the water and limoncello. Store in the refrigerator to mature for 4 hours at least, 24 hours max.

Churning

Turn on, and pour the chilled limoncello sorbet mixture into the ice cream maker. Churn for about an hour.
Note that sorbet containing alcohol may take longer to churn. The alcohol lowers the freezing point of the mixture, requiring additional time in the ice cream maker to achieve the right consistency.

Storage

Transfer the churned sorbet to the frozen container immediately. Press a piece of parchment paper or a piece of freezer bag directly onto the surface before sealing to prevent ice crystals. Label the container with the date for easy tracking. Freeze for 4 hours before scooping it. Store sorbet in the freezer for up to 6 months at minus 18 degrees celsius.