Lemon Sorbet Shots with Limoncello
A further course from our New Years Eve dinner party (that I blogged about last week) was Lemon Sorbet Shots with Limoncello.
Ice shooter Instructions
I was given this ice shot maker a while back as a present from my husband and kids. (Wrong on many levels Mr PSGC!). I’ve never really had occasion to use it – Sadly with two kids, my evening rarely ends with a quick shooter these days. Perfect however for our New Years Eve Bash
Fill with ice, pop out, and they make a little ice shooter glass.
These would be less opaque I think, If I used distilled water, but I was running out of time by the time I realised that. Also for a summer party, you could fill with rose petals or something pretty……and finally….I must have shoogled the tray as they went in to the freezer, so the bottoms of some are not flat. I smoothed over by redipping in hot water, to melt until flatter….they look a little drunk themselves, but all adds to the home made charm. Maybe.Lemon Sorbet Ingredients:
- Grated Zest of one lemon
- 125ml lemon juice
- 125ml fizzy mineral water
- 125 ml tap water
- 100g caster sugar
Method:
Add the water, sugar and lemon zest to a pan to make a lemon syrup. Bring to the boil, then reduce the heat and simmer for around 5 minutes. Leave to cool.
Mix this syrup with the lemon juice and mineral water.
If you have an ice-cream maker, use it now as per the manufacturers instructions. If not, place in a tupperware container, and freeze for an hour and a half. Take it out and whisk vigorously to break up all the crystals, and return to the freezer. Repeat this whisking/freezing once an hour for around 4 hours. The more frequently you do this, the smoother, and silkier the sorbet will be.
Used a melon baller to get cute little balls of sorbet. If you don’t have the (ice moulds, you could serve the sorbet in little egg cups or shot glasses). We served ours with a side shot of limoncello
