Limoncello Sorbetto

Ingredients

• 320g caster sugar

• 370ml water

• 250ml lemon juice

• 100ml limoncello (I used this local South Australian brand)

Method

Step 1: Place caster sugar and water in a saucepan over medium high heat until the sugar dissolves. Bring to the boil for one minute, then remove from heat and refrigerate until chilled.

Step 2: In a large bowl, combine sugar syrup, lemon juice, limoncello and 250ml water. Stir to combine then pour into your ice cream bowl and churn for 15 minutes, or until it resembles a slushie texture. Transfer to an airtight container and freeze for at least 3 hours, then serve.