Limoncello Sorbet

Rated 5 out of 5
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An ideal palate cleanser at the end of a meal, this bright lemony sorbet will have you yearning for more. The addition of limoncello, a lemon liqueur from southern Italy, transforms a seemingly ordinary lemon sorbet into something sophisticated.

Prep Time 20 minutes
Cook Time 5 minutes


  • 1 1/2 cups (12 oz./375 g) sugar
  • Finely grated zest of 2 lemons
  • 1/2 cup (4 fl. oz./125 ml) fresh lemon juice
  • Pinch of salt
  • 1/2 cup (4 fl. oz./125 ml) limoncello


In a saucepan, combine the sugar and 2 cups (16 fl. oz./500 ml) water. Bring to a boil over medium-high heat, stirring occasionally, until the sugar is completely dissolved and a syrup has formed, about 5 minutes. Let the syrup cool to room temperature.

Pour the syrup into a bowl and stir in the lemon zest and juice, salt and limoncello. Cover and refrigerate until very cold, at least 2 hours or up to 1 day.

Pour the cold lemon mixture into an ice cream maker and churn according to the manufacturer’s instructions. Spoon the sorbet into a freezer-safe container and place parchment or waxed paper directly on the surface. Cover tightly and freeze until firm, at least 2 hours or up to 3 days.

Lemon bowls: Using a paring knife, trim off about 3/4 inch (2 cm) from the stem end of 8 lemons. You need an opening about 1 1/4 inches (3 cm) in diameter. Using a teaspoon, hollow out the flesh and membranes from each lemon, capturing the juice in the bowl. Put the removed lemon flesh in a fine-mesh sieve and press against it with the back of a spoon to extract the juice. Use the juice for making the sorbet or reserve for another use.

Trim a thin slice from the bottom end of each lemon so it will stand upright.

Line a baking sheet with parchment or waxed paper, transfer the hollowed-out lemons to the baking sheet and freeze until cold, at least 20 minutes. Fill each chilled lemon bowl with about 1/2 cup (4 fl. oz./125 ml) of the sorbet, mounding it on top and pressing firmly with a teaspoon. The filled bowls will keep in the freezer for up to 1 day. Makes about 1 quart (1 l).

Adapted from The Ice Creamery Cookbook: Recipes for Frozen Treats, Toppings, Mix-Ins & More, by Shelly Kaldunski

Rated 5 out of 5 by from Delicious! Refreshing! I'm a huge ice cream fan who can no longer eat dairy. I reluctantly made this sorbet while muttering to myself that it would be a poor substitute for my favorite dessert. I was wrong! It was so delicious! I didn't grumble one bit while eating this. I made it for guests and who were delighted! They kept remarking after every bite how wonderful it was. Needless to say, there were no leftovers. Known for my baking and my desserts, I was proud to serve this! It's tart and sweet with just the right something-something from the liquor to add interest!
Date published: 2018-08-14
Rated 5 out of 5 by from Great summer treat - stand along or in combo Needed a second sorbet for a party to add to strawberry sorbet I already made. This was fantastic - probably took 10 min to make. Take your time to chill before placing into the ice cream maker. AND !!! Keep in the freezer at least 24 hrs before serving, if must service earlier - scoop and eat immediately. Refreshing and not too boozy.
Date published: 2018-07-29
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