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Limoncello Lemon Sorbet
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5 from 2 votes

Limoncello Lemon Sorbet with Mint

Limoncello Lemon Sorbet with Mint is sweet, tart and incredibly refreshing. Enjoy it as it is, in a cone or Sgroppino style topped with Prosecco.
Prep Time20 mins
Cook Time0 mins
Churning Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: Worldwide
Servings: 6 Servings


  • 250 g/ 1 1/4 cup White sugar
  • 400 ml/ 1 2/3 cup Water
  • 140 ml/ 1/2 cup + 4 tsp Lemon juice
  • Zest from 2 lemons (1 grated finely, 1 peeled in chunks)
  • 20 Mint leaves
  • 3 tbsp Limoncello Liqueur
  • 1 Egg white (see notes)


  • Put the water and sugar into a medium-sized heavy-based pan and heat moderately to dissolve the sugar
  • Turn up the heat, bring to the boil and drop in the lemon zest. Boil for 2 minutes
  • Allow to cool then remove the chunks of lemon zest (you can pass the syrup through a sieve to remove the finely grated zest too if desired), cover and chill the liquid for several hours
  • Meanwhile, blitz the lemon juice and mint leaves in a blender (optional: strain through a sieve to remove the mint pulp). Chill
  • Stir the juice and the Limoncello into the syrup and churn in an ice cream maker. When the sorbet is beginning to hold it's shape whisk the egg white until just beginning to firm up and pour into the mix. Continue to churn until firm
  • Decant into a freezer-proof container, cover with parchment and freeze for several hours
  • Use within 2 weeks


The British Lion is the UK's most successful food safety scheme, responsible for a drastic reduction in the presence of salmonella in UK eggs. I recommend always buying eggs that have the lion stamp. If you have concerns about using raw egg whites, consider purchasing a tub of pasteurised egg whites from the supermarket. You will need 40g.