Limoncello Sorbet Cocktail Food

LIMONCELLO SORBET

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

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

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

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)

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.