Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cups sugar
  • 2 cups water
  • Finely grated zest of 2 lemons
  • 1/2 cup fresh lemon juice
  • 1/2 cup limoncello
  • Pinch of salt (tiny!)

Instruction

  • 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, about 5 minutes. Let the 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 manufacturer’s instructions. Cover tightly and freeze until firm, at least 2 hours or up to 3 days.