With the last days of summer – and oh was I happy with that wonderful late summer weather – it was the perfect timing to enjoy some more goodness of lemon. Having brewed my own limoncello for the very first time, I am turning slightly nuts on finding new ways how to process it in any possible recipe. Lemon sorbet turned out to be one of the obvious solutions. I could have this sorbet at any moment of the day, yes, even breakfast. Here’s the recipe to a fresh start of the day!
Lemon sorbet: fresh mint leaves, 1 cup of fresh lemon juice, 2 cups of water, 1/2 cup of limoncello, 125g of mascarpone, lemon zest to decorate.
Bring the water and limoncello to boil and dissolve the sugar. Remove from heat, add fresh mint leaves and leave to cool. Sift to remove the mint leaves.
Stir in the mascarpone and put in an ice cream maker for about 20 minutes. After this time, your sorbet will still be very liquid, at least mine was, I guess the alcohol level of the limoncello took away some of the freezing power of my ice cream maker. Although it could also very well be the quality of the machine, since I bought it for as a promotion in a supermarket.
Put in a closed box and place in the freezer overnight.
Decorate with some lemon zest before serving.