Limoncello Sorbet
Serves: 2 Qts Sorbet
  • Granulated Sugar 3 cups (600g)
  • Water 4 cups (960ml)
  • Vanilla Bean *optional 1
  • Lemon Juice 1ΒΌ cup (300ml)
  • Limoncello 1 cup (240ml)
  • Lemon Zest from 4 lemons (approx 1 Tablespoon)
  • Lemons for making lemon cups *optional as needed depending on your guest count
  1. Combine the water and granulated sugar with the vanilla bean seeds & pod in a large heavy sauce pot.
  2. Bring to a boil and let boil for about 3 minutes.
  3. Remove from heat and add the lemon juice, limoncello and lemon zest
  4. Cool to COLD for several hours or overnight
  5. Meanwhile hollow out the lemons for the sorbet cups and freeze them until the sorbet is ready
  6. Once it is cool you can remove the vanilla bean pod & strain the mixture if you do not want the lemon zest in your final sorbet (I like to keep it in)
  7. Pour the cold sorbet base into the work bowl of a frozen ice cream machine as per the instructions on your particular model
  8. Spoon the sorbet into the prepared frozen lemon cups and keep frozen until serving time
Recipe by Gretchen's Bakery at