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Sorbetto al Limone (Lemon Sorbet)
Sorbetto al Limone (Lemon Sorbet) is a traditional Italian recipe for a classic dessert of a sorbet made from a blend of water, sugar, lemon zest and lemon juice with grappa which is churned in an ice cream maker. The full recipe is presented here and I hope you enjoy this classic Italian version of: Lemon Sorbet (Sorbetto al Limone).
prep time
15 minutes
cook time
30 minutes
Total Time:
45 minutes
Additional Time:
(+freezing)
Serves:
68
Rating: 
Tags : Dessert RecipesItaly Recipes
This is the classic Italian lemon sorbet that also includes the Italian grape vine root liqueur, grappa. This makes an excellent sorbet to clean the palate between courses but also makes a light and very flavoursome dessert.
Ingredients:
500ml water
200g sugar
60ml Grappa
finely-pared zest of 3 lemons (use a potato peeler)
juice of 3 lemons
Method:
Add the sugar and water to a pan. Heat gently until the sugar has dissolved then add the pared lemon zest. Bring to a simmer and cook for 5 minutes then take from the heat and set aside to cool to room temperature. When the mixture is cold pass through a sieve and discard the lemon zest.
Add the lemon juice and the Grappa to the lemon-flavoured syrup and mix to combine. Pour the mixture into the bowl of an ice cream machine and churn according to the manufacturer's instructions.
Alternatively, if you don't have an ice cream making machine, pour the mixture into a non-metallic freezer-proof dish then cover with a lid and place in the freezer. Freeze until the sorbet is almost firm (but still a little liquid). Cut the sorbet into chunks and place in a blender. Process until smooth then transfer the sorbet back into the dish and freeze again until almost firm.
Once again chop the sorbet into pieces and process until smooth. This gets rid of all the ice crystals and makes the sorbet very smooth, which is what you want. Return to the freezer-proof dish and freeze completely. To serve, allow the sorbet to soften for 5 to 10 minutes at room temperature then spoon into dessert glasses and serve, garnished with a sprig of fresh mint.
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