Sorbetto al Limone
From Festa del Giardino
YIELDS: 6 SERVINGS
When I was a school girl, I looked forward to savoring an Italian ice at a nearby bakery between the buses I took to get home. Years later, I would enjoy a
delicious lemon ice on the Amalfi coast in Italy. Nostalgia is one of the key ingredients in this recipe!
1 1/2 cups of Sugar
1 1/2 cups boiling water
1 tablespoons of grated lemon zest
1 1/2 cups of fresh lemon juice
fresh mint leaves for garnish
What a treat for a hot summer day!!
1. Make a syrup by dissolving the sugar in boiling water, stirring for about 3 minutes. Let the syrup cool slightly, then refrigerate until cold.
2. Combine the syrup, lemon juice, and lemon zest. Pour the mixture into a 9-inch loaf pan. Freeze until solid - several hours or overnight.
3. Break the frozen mixture into chunks, and puree it in a food processor until smooth and creamy. Serve immediately topped with mint leaves, or pack it into a
covered container and freeze for up to 2 days.
ALTERNATE METHOD: After step 2
Put the mixture into an ice-cream maker, and turn it until you reach the desired consistency.