Ingredients

  • 250 ml water
  • 150 ml tonic water
  • 125 g caster sugar
  • 3 unwaxed lemons, large
  • 25 g bunch of mint leaves
  • 4 tbsp limoncello - we used Pococello

Method

  1. 1

    In a medium saucepan, combine the water, tonic water, and caster sugar.

  2. 2

    Finely grate the lemon zest and add to the sugar mixture, before placing a sieve over the saucepan and juicing in the lemons - this will ensure that no pips or pith find their way into your sorbet.

  3. 3

    Add the bunch of mint, stalks and all.

  4. 4

    Place the saucepan over a medium heat and bring to a momentary boil, then remove from the heat.

    Clamp on a lid and leave to cool completely. 

  5. 5

    Once the sorbet mixture has cooled, use a sieve to filter out all the zest and mint leaves, then transfer into a freezer-safe container. 

    Add 4 tablespoons of limoncello and stir.

    Freeze for at least 4 hours, or until completely crystallised.

  6. 6

    Transfer the sorbet to a food processor, and pulse to break up the ice-crystals, then return everything to your container and re-freeze.

  7. 7

    If you prefer a finer texture to your sorbet, once it has refrozen, repeat the step of using the food processor.

    Alternatively, if you have an ice-cream maker at home, at the point you add the limoncello, churn according to the manufacturers instructions.

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