Mural Limoncello Sorbet
The perfect, bright treat to cleanse the palate inspired by Lupe Fiasco's "Mural"
1 1/2 cups (12 oz./375 g) sugar
Finely grated zest of 2 lemons
1/2 cup (4 fl. oz./125 ml) fresh lemon juice
Pinch of salt
1/2 cup (4 fl. oz./125 ml) limoncello
In a saucepan, combine the sugar and 2 cups water. Bring to a boil over medium-high heat, stirring occasionally, until the sugar is completely dissolved and a syrup has formed for about 5 minutes. Let this simple syrup cool to room temperature.
Pour the syrup into a bowl and stir in the lemon zest and juice, salt and limoncello. Cover and refrigerate until very cold, at least 2 hours or up to 1 day.
Pour the cold lemon mixture into an ice cream maker and churn according to the product’s instructions. Spoon the sorbet into a freezer-safe container and place parchment or waxed paper directly on the surface. Cover tightly and freeze until firm, at least 2 hours or up to 3 days.
You can serve in chilled, hollowed-out lemons as bowls!