Limoncello sorbet or granita

Limoncello sorbet or granita

Sorbetto o granita al limone

By
From
The Amalfi Coast
Serves
4-6
Photographer
Helen Cathcart

In many of the restaurants along the coast you will see lemon sorbet served in a hollowed-out lemon shell. But lemons aren’t the only fruit they use in this way – you can see strawberry sorbet served in large strawberries, walnut ice cream scooped into walnut shells, etc. A selection of these makes a stunning dessert. This recipe also works for granita – the frozen ice that is scraped into little ice crystals with a spoon. There is a bar in Positano where they make the refreshing L’Albertissimo, named after the owner, which is lemon granita mixed with peach vodka and grenadine.

Ingredients

Quantity Ingredient
200g caster sugar
400ml water
100ml limoncello
5 lemons, juiced
pinch salt

Method

  1. To make sorbet

    In a small pan, heat the water with the sugar. As soon as the sugar dissolves remove the pan from the heat and pour the liquid into a refrigerated bowl to cool. Stir in the remaining ingredients, then churn in an ice-cream maker. If you don’t have an ice-cream maker, make a granita instead.
  2. To make granita

    In a small pan, heat the water with the sugar. As soon as the sugar dissolves remove the pan from the heat and pour the liquid into a refrigerated bowl to cool. Stir in the remaining ingredients, then pour the cooled mixture into a shallow container and freeze until solid. Use a spoon to break the mixture into large crystals and refreeze.
Tags:
The AmalfiCoast
Giancarlo
Katie
Caldesi
Amalfi
Italy
Italian
Mediterranean
European
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