Limoncello Sorbet Shots 🍋 These sorbet shots are perfect for summer, and they are made without an ice cream maker. Partly because I don’t have one, but also because it’s just easier. The texture is more like granita. If you have an ice cream maker, it will be more smooth like sorbet. Either way, they are absolutely delicious! Scroll Down for the recipe.

Ingredients

1 1/2 cups (12 oz./375 g) sugar

1/8 tsp salt

1 tablespoon lemon zest (Approx: 2 lemons)

1/2 cup (125 ml) fresh lemon juice

1/2 cup (125 ml) Limoncello

7 large lemons

Directions

1. Using a paring knife, slice 5 lemons in half and hollow them out. Reserve the fruit in a bowl. These will be used for your lemon juice. Reserve the other two lemons for zest and extra juice. Place the lemon shells on a parchment lined tray in the freezer.

2. In a small saucepan, combine sugar and 2 cups (500 ml) of water. Bring to a boil and stir every so often until the sugar is completely dissolved and a thicker syrup has formed. This will take about 5 minutes. Let the syrup cool to room temperature.

3. Pour the syrup into a large air tight container and add lemon zest, lemon juice, salt, and Limoncello. Stir and seal with a lid. Freeze for at least5 hours or overnight.

4. If using an ice cream maker pour the cold lemon mixture into the ice cream maker and churn according to the manufacturer’s instructions. If using the blender, spoon the mixture into the blender and puree on high until frothy and thick (one minute).

5. Spoon the sorbet into lemon shells and freeze again for 2 hours or pour back into air tight container and freeze until ready to enjoy!