Saturday, July 20 2024

Limoncello sorbet is a refreshing and delicious dessert that is perfect for summer.

Prepared with limoncello, water, sugar and egg whites, it is an ideal option for those who want to indulge in a cool, slightly alcoholic dessert at the end of a meal.

The great thing about this spoon dessert is that you can make it very easily and you can store it for a whole month.

Once you have made the limoncello-based juice you will have to let it cool very well and then add the egg whites: it is thanks to this ingredient that you will obtain the creamy consistency typical of sorbet.

The result is a velvety sorbet that is very pleasant to the palate, with a consistency similar to that of ice cream but even lighter.





  • 2 1/4 cups of sugar
  • 1 2/3 cups of water
  • 1 egg white
  • 1 cup + 2 tablespoons of Limoncello liqueur



  • Bring 1 2/3 cups of water and 2 cups of sugar to a boil. Once the sugar has dissolved, remove from heat and let it cool.
  • Add the limoncello to the syrup, stir, and set aside.
  • Using a mixer, beat the egg white with the remaining 1/4 cup of sugar until stiff peaks form, then fold this mixture into the limoncello syrup.
  • Let the sorbet rest in the freezer for 4 hours. Blend it in a mixer to break up any ice crystals that form (the surface will never freeze completely because the alcohol slows down the freezing process), repeating this operation every 4 hours for a total of 2 times.
  • Let the sorbet rest in the freezer overnight. When ready to serve, blend the sorbet in the mixer and serve it smooth in glasses or flutes, garnishing as desired with lemon slices.
  • If you want to serve it in an original way, you can take a lemon and completely empty it of all its pulp.

    Rinse the lemon and fill it with sorbet.

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