Originally from Cooking Light, this lovely little dish comes my way via the blog The Craving Chronicles. My adapted version (less sugar) is below, but follow the original if you want full-sugar.
Makes 4 cups
Ingredients
2 cups water
3/4 cups sugar (add more if you feel it's not sweet enough. Original recipe called for 1 1/3 cups)
1/2 cup limoncello
1 cup fresh lemon juice (about 4-6 lemons)
1/2 cup fresh mint
lemon slices, zest strips, or extra mint leaves for garnish if you like
Directions
Combine the water, sugar, and limoncello, and heat in a saucepan over medium to high heat, stirring to dissolve the sugar as you bring the mixture to a boil. As it comes to a boil, remove from heat and stir in lemon juice and whole mint leaves.
Cover and chill for at least four hours in the fridge.
Strain the mixture through a fine sieve into another bowl. Discard the mint leaves. Pour the mixture into the frozen bowl of your ice cream maker, and freeze according to the manufacturer instructions (approximately half an hour or so).
Transfer the frozen mixture into a freezer-safe container, and freeze for at least an hour. When ready to serve, add garnish if desired. Or...just grab a bunch of spoons and dig in.
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