Well, as I’m sure you all have guessed, I’m back from my European vacation. It was amazing! We saw so many great places in Spain, Italy, Greece, and Turkey. We enjoyed a lot of Mediterranean sunshine and scenery. And of course, we ate so much good food. It was hard to come back to real life.
Many have asked what my favorite place was, and it’s such a hard question to answer. But I particularly enjoyed our time in Italy. We visited Cinque Terre, Rome, Naples, and Venice. The day we were in Naples, my husband and I took a ferry out to the little island of Capri. It was beautiful and picturesque.
While we were there I couldn’t help sampling some local limoncello, a liquor made from lemons. There were lemon trees all over the island and if they weren’t all behind stone walls, I certainly would have been tempted to pick a few for myself. The limoncello was so fresh, so tart, so good.
Then, while we were in Venice, we had the most amazing limoncello sorbetto as a finish to a great Italian meal. And I knew how I was going to make use of the bottle of limoncello I had in my suitcase.
This recipe comes pretty close to the sorbetto we had in Venice. It’s bright and refreshing, but not so tart that it makes your lips pucker. It’s a great end of summer treat. I like it best served in a glass, with a shot of limoncello poured over the top.
It reminds me of Italy, of our trip. And that makes me smile.
- 2 cups water (500 ml)
- 1 ⅓ cup granulated sugar (266 grams)
- ½ cup limoncello liquor
- 1 cup fresh lemon juice , from about 4-6 lemons
- More limoncello for pouring over servings , optional
- Combine the water, sugar, and limoncello in a medium saucepan. Bring to a boil, stirring frequently, until sugar is dissolved. Add the lemon juice and chill for 2 hours or overnight.
- Freeze in an ice cream machine according to manufacturer's directions, about 30 minutes. Transfer to a sealable container and freeze for at least 2 hours.
- To serve, scoop into a glass, pour a shot of limoncello over and serve.