Lemoncello and Sorbet

Lemoncello. Ever had it?

It's that delicious Italian liquor from Southern Italy.

We keep it in the freezer because it is nice to sip however our favorite is a Lemoncello Martini. I have also used it in a cake recipe.







You can make lemoncello at home. It is simply lemon peel, vodka and sugar. That's it. Meyer lemons must be used so when they are in season I make a batch of lemoncello that lasts all year. I also make it for gifts. Fill a nice looking bottle and wrap some ribbon or raffia around the neck with a label and present it as a hostess gift. You can also put the lemoncello martini recipe of the label and the recipient is ready to go.

Having a bottle of lemoncello around the house over the last couple of years I decided I needed to find some new recipes. You know, don't want to get into a lemoncello rut or anything. I decided a sorbet might be nice. Escpecially for the summer months. It's light, refreshing, especially as a palate cleanser between courses for a dinner party. Of course I can just eat it for dessert alone with nothing else but I thought it might be somewhat impressive for guests.





To make lemoncello you need:

2 pounds lemons

35 ounces vodka

2 pounds sugar

35 ounces water







Peel all the skins off the lemons. Only the yellow part should be used.





I use Belvedere vodka for my lemoncello and so I saved an empty bottle to use exclusively for this purpose. Measure out 35 ounces of vodka and pour it into the bottle then stick the lemon peels into the bottle making sure they are submerged as well as possible. (I use a chop stick for this)Allow to sit in a cool place for 4 days. The vodka becomes infused with the lemon. After 4 days remove the lemon and strain the liquid to remove any bits.


Make a simple syrup by putting the water and sugar into a saucepan and heat over low heat until the sugar just dissolves. Allow to cool. Once cool put the alcohol and simple syrup back into the bottle and chill. You now have lemoncello.



I have experimented with the amount of sugar used. Some people think this is a little too sweet so you can use less sugar. Make the simple syrup and add only enough to your taste. I felt that by reducing the simple syrup it was not as good when used for martini's so I went back to the full amount.


If you want to make lemoncello sorbet you will need:

2 cups water
1 1/3 cups sugar
1/2 cup lemoncello
1 cup fresh meyer lemon juice

In a saucepan heat the water, sugar, and lemoncello stirring until dissolved. Remove and allow to cool. Add lemon juice. Chill. Put mixture into an ice cream freezer and freeze according to manufacturer directions. At this point you can hold it in the ice cream maker or put into a container and put in the freezer until ready to use.


Serving suggestions: garnish with mint leaves or lemon slice or fresh blackberries. Use a martini glass or some other pretty stemmed glass. It makes a pretty presentation.