Limoncello Sorbet Cocktail Recipes

LIMONCELLO LEMON SORBET (WITH OR WITHOUT MINT)

Limoncello Lemon Sorbet (With or Without Mint) image

This is the concoction I came up with when I couldn't find quite what I was looking for. It is absolutely foolproof. It's simple, sweet, and tart, with just enough limoncello liqueur. Serve with sprig of mint or fresh berries. Top with limoncello or vodka if desired.

Provided by minnie

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 6h35m

Yield 6

Number Of Ingredients 6

Ingredients

2 ½ cups cold water, divided
1 cup white sugar
¼ cup fresh mint leaves
1 lemon, zested, or more to taste
1 cup fresh lemon juice
½ cup limoncello liqueur

Steps:

Combine 1 cup water, sugar, and fresh mint leaves in a saucepan over medium heat. Bring to a light boil, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat; stir in lemon zest. Let syrup cool slightly, about 10 minutes.
Mix remaining 1 1/2 cup water, lemon juice, and limoncello liqueur into syrup.
Pour mixture into an ice cream maker; churn according to manufacturer's instructions, 10 to 15 minutes. Freeze until firm, about 6 hours.

Nutrition Facts : Calories 162.8 calories, Carbohydrate 39.9 g, Fiber 0.2 g, Protein 0.2 g, Sodium 3.8 mg, Sugar 36.9 g

CITRUS SORBET WITH LIMONCELLO

Citrus Sorbet with Limoncello image

Provided by Food Network

Categories dessert

Time 8h45m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 cup granulated sugar
1/2 cup loosely packed fresh mint leaves
1 1/2 cups freshly squeezed lemon juice (7 lemons)
1 tablespoon lemon zest
1 tablespoon orange zest
1 lime, zested
1 orange, juiced
Limoncello, for drizzling
Mint sprigs, for garnish

Steps:

In a small saucepan over medium-high heat, bring the sugar and 1 cup water to boil. Cook, stirring, until the sugar is dissolved, about 10 minutes. Remove from the heat, add the mint leaves and allow to steep until cooled, about 15 minutes. Strain the simple syrup into a medium mixing bowl. Add the lemon juice, lemon zest, orange zest, lime zest, orange juice and 1/2 cup water. Stir to combine.
Pour the mixture into the frozen bowl of an ice cream maker and churn according to the manufacturer's instructions. Transfer the sorbet to a deep baking dish or loaf pan, cover tightly and place into the freezer until frozen, at least 4 hours and up to overnight.
To serve, scoop the sorbet into a bowl, drizzle with limoncello and garnish with a mint sprig.

LIMONCELLO SORBET

Limoncello Sorbet image

this was taken from the food network website,im not sure wich chef it was. I love a sweet lemon sorbet on a hot summer evening.

Provided by Mortadella1985

Categories Frozen Desserts

Time P1DT10m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

1 cup water
1 cup sugar
1 tablespoon corn syrup
1/4 cup fresh squeezed lemon juice
1/2 cup limoncello liquor
1/2 cup champagne (Riesling) or 1/2 cup white wine (Riesling)

Steps:

first make the simple syrup:.
In a small sauce pan on med-high heat add the water,sugar and cornsyrup.
Bring to a boil then turn down to low heat and stir until sugar is completely dissolved.
Remove from heat and let cool completely.
In a stainless steel bowl combine the lemon juice,limoncello and champagne/wine.
Add the cooled simple syrup to the stainless steel bowl,stir well.
Put the bowl in the freezer, stir and scrape the mixture every few hours until its completely frozen.
scoop out with an ice cream scoop and serve. The consistency will be like a frozen slushy,NOT like an ice cream.

LEMON SORBET WITH PROSECCO

Lemon Sorbet with Prosecco image

Inspired by a classic cocktail made with limoncello (a lemon liqueur) and Prosecco (Italian sparkling wine), this incredibly refreshing dessert is a cinch to make. Serve with biscotti or your favorite Italian cookies.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 5m

Number Of Ingredients 2

Ingredients

1 pint lemon sorbet
1 bottle (750 ml) Prosecco or other sparkling white wine

Steps:

Scoop 1/4 cup sorbet into each of 4 glasses. Top each with 1/3 cup Prosecco. Serve immediately.

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