Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Limoncello and tonic sorbet
We recently made the life-changing discovery of Limoncello and tonic. It’s so wonderfully refreshing, turning it into a sorbet was the only logical thing to do!
Don’t be tempted to leave out the mint - the effect is subtle, and it rounds out the flavours perfectly.
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Ready in Overnight (includes freezing time)
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Cooking time No time at all
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Prep time 10 minutes
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Serves 6
Ingredients
- 250 ml water
- 150 ml tonic water
- 125 g caster sugar
- 3 unwaxed lemons, large
- 25 g bunch of mint leaves
- 4 tbsp limoncello - we used Pococello
Method
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1
In a medium saucepan, combine the water, tonic water, and caster sugar.
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2
Finely grate the lemon zest and add to the sugar mixture, before placing a sieve over the saucepan and juicing in the lemons - this will ensure that no pips or pith find their way into your sorbet.
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3
Add the bunch of mint, stalks and all.
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4
Place the saucepan over a medium heat and bring to a momentary boil, then remove from the heat.
Clamp on a lid and leave to cool completely.
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5
Once the sorbet mixture has cooled, use a sieve to filter out all the zest and mint leaves, then transfer into a freezer-safe container.
Add 4 tablespoons of limoncello and stir.
Freeze for at least 4 hours, or until completely crystallised.
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6
Transfer the sorbet to a food processor, and pulse to break up the ice-crystals, then return everything to your container and re-freeze.
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7
If you prefer a finer texture to your sorbet, once it has refrozen, repeat the step of using the food processor.
Alternatively, if you have an ice-cream maker at home, at the point you add the limoncello, churn according to the manufacturers instructions.
