Limoncello Sorbet Cocktail Food

LIMONCELLO SORBET

Limoncello Sorbet image

this was taken from the food network website,im not sure wich chef it was. I love a sweet lemon sorbet on a hot summer evening.

Provided by Mortadella1985

Categories Frozen Desserts

Time P1DT10m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

1 cup water
1 cup sugar
1 tablespoon corn syrup
1/4 cup fresh squeezed lemon juice
1/2 cup limoncello liquor
1/2 cup champagne (Riesling) or 1/2 cup white wine (Riesling)

Steps:

first make the simple syrup:.
In a small sauce pan on med-high heat add the water,sugar and cornsyrup.
Bring to a boil then turn down to low heat and stir until sugar is completely dissolved.
Remove from heat and let cool completely.
In a stainless steel bowl combine the lemon juice,limoncello and champagne/wine.
Add the cooled simple syrup to the stainless steel bowl,stir well.
Put the bowl in the freezer, stir and scrape the mixture every few hours until its completely frozen.
scoop out with an ice cream scoop and serve. The consistency will be like a frozen slushy,NOT like an ice cream.

LIMONCELLO SORBET

Limoncello Sorbet image

Make and share this Limoncello Sorbet recipe from Food.com.

Provided by Coasty

Categories Frozen Desserts

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

250 ml water
1/2 cup sugar
2 lemons, juice and zest
125 ml limoncello

Steps:

Bring water to boil, add sugar and lemon zest. Stir until sugar has dissolved then cool.
Strain out zest and add lemon juice. Freeze over night.

BASIL LIMONCELLO SORBET

Basil Limoncello Sorbet image

Provided by Food Network

Categories dessert

Time 4h50m

Yield 1 quart

Number Of Ingredients 6

Ingredients

1/2 cup packed fresh basil leaves, plus additional baby leaves for garnish
1 1/2 cups sugar
1 1/4 cups fresh lemon juice (from about 8 lemons) plus 2 tablespoons fresh lemon zest, plus additional zest for garnish
1/2 cup corn syrup
2 tablespoons limoncello
Pinch salt

Steps:

Place the basil leaves in a medium bowl. Pour 2 cups boiling water over the leaves and leave to steep for at least 20 minutes. Remove the basil leaves, squeezing them over the water to release all of the juices.
Prepare a large bowl of ice water and set aside. Pour the basil water into a small saucepan, add the sugar and bring to a boil. When the sugar has dissolved, remove from the heat and stir in the lemon juice and zest, corn syrup, limoncello and salt. Transfer to a medium bowl and set in the bowl of ice water. Stir until cold.
Pour the lemon mixture into an ice cream machine and churn according to the manufacturer's directions. Transfer to a chilled, airtight container and store in the freezer until firm, 3 to 4 hours.
Scoop the sorbet into serving dishes and garnish with lemon zest and fresh baby basil leaves.

LEMON SORBET WITH PROSECCO

Lemon Sorbet with Prosecco image

Inspired by a classic cocktail made with limoncello (a lemon liqueur) and Prosecco (Italian sparkling wine), this incredibly refreshing dessert is a cinch to make. Serve with biscotti or your favorite Italian cookies.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 5m

Number Of Ingredients 2

Ingredients

1 pint lemon sorbet
1 bottle (750 ml) Prosecco or other sparkling white wine

Steps:

Scoop 1/4 cup sorbet into each of 4 glasses. Top each with 1/3 cup Prosecco. Serve immediately.

LIMONCELLO LEMON SORBET (WITH OR WITHOUT MINT)

Limoncello Lemon Sorbet (With or Without Mint) image

This is the concoction I came up with when I couldn't find quite what I was looking for. It is absolutely foolproof. It's simple, sweet, and tart, with just enough limoncello liqueur. Serve with sprig of mint or fresh berries. Top with limoncello or vodka if desired.

Provided by minnie

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 6h35m

Yield 6

Number Of Ingredients 6

Ingredients

2 ½ cups cold water, divided
1 cup white sugar
¼ cup fresh mint leaves
1 lemon, zested, or more to taste
1 cup fresh lemon juice
½ cup limoncello liqueur

Steps:

Combine 1 cup water, sugar, and fresh mint leaves in a saucepan over medium heat. Bring to a light boil, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat; stir in lemon zest. Let syrup cool slightly, about 10 minutes.
Mix remaining 1 1/2 cup water, lemon juice, and limoncello liqueur into syrup.
Pour mixture into an ice cream maker; churn according to manufacturer's instructions, 10 to 15 minutes. Freeze until firm, about 6 hours.

Nutrition Facts : Calories 162.8 calories, Carbohydrate 39.9 g, Fiber 0.2 g, Protein 0.2 g, Sodium 3.8 mg, Sugar 36.9 g

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