I poured the lemon juice through a fine sieve, to remove any pulp or seeds. You also need one cup of white sugar and one cup of water, to make a simple syrup. Let's make sorbet!
I do have an ice cream maker, so I poured turned the machine on for about 30 minutes. The sorbet was slightly thin, and I poured it into a 1-Quarter container and froze it for a couple more hours.
I had made a delicious new recipe for Bolognese sauce, that I served with fresh pasta. (Recipe coming soon.) For dessert, the Limoncello Sorbet was a perfect "palate cleanser" and very refreshing.
So far, I have made Texas Ruby Red Grapefruit Sorbet and Strawberry Sorbet with great success. This sorbet will be on my regular rotation. I had hoped to serve these in hollowed our lemons, for a more dramatic presentation-- but I decided that would happen another time.
TASTING NOTES: The recipes I saw called for as much as 2 cups of lemon juice. With just one cup of juice, this sorbet packed plenty of citrus punch. The texture was almost solid frozen, but not quite. I think the limoncello kicked up the lemon flavor just right.
A printable recipe card is at the bottom of this post. Recipes I have yet to share, as soon as I can carve out enough time-- Short ribs and Polenta, Meyer Lemon Pound Cake, Artisan Bread in Five Minutes, Seafood Bisque, Glazed Doughnuts and Slow-Cooker Bolognese. I'll share these with you as soon as I can! For now, I'm catching part of the Academy Awards and getting ready for an early work wake-up call!
PS: It snowed here, for the first time in 15 years! (Like for about 3 minutes and it melted just as fast.)
Cheers from chilly California,