Limoncello Sorbet

Limoncello Sorbet
An easy refreshing summer treat the whole family can make! Originally made to be a palate cleanser for in between courses, this frozen refresher is now a warm-weather staple! Top this Limoncello Sorbet with your favorite fresh fruit, mint or basil, and even your favorite Saratoga Olive Oil! Recipe By Taylor MacDougall

Products used: Sicilian Limoncello Bar Syrup, Sicilian Sea Salt


½ cup Sugar
1 cup Water
4 Lemons, juiced
¼ cup SOOC Limoncello Bar Syrup
⅛ tsp SOOC Sicilian Sea Salt


Set a metal bread loaf pan in the freezer until completely frozen; at least 4 hours.

In a medium sized pot, combine all ingredients.

Bring liquid to a boil, stirring frequently until the sugar is dissolved. Remove from heat and let cool to room temperature.

When cool, pour liquid into the frozen bread loaf pan. Cover with saran wrap and return to the freezer.

Every 30 minutes or so, use a fork or whisk to break up the sorbet. Repeat until sorbet is completely frozen, about 4 hours.