Sovrano Limoncello Sorbet


  • 100 ml of Sovrano Limoncello
  • 200 ml of water
  • 125 g of sugar
  • 1 fresh egg white

Add cold water and sugar in a pan and mix with a wooden spoon or a whisk.

Boil for at least 8 minutes, then remove the syrup from the heat and let cool down. Once cooled, mix in the lemon syrup and place into an ice cream maker.

Meanwhile, whip the egg whites, until they are nice and fluffy and fold the egg whites and Sovrano Limoncello gently into ice cream.

To reach the proper thickness let the lemon sorbet rest in the freezer for at least 30 minutes.

Finally, take the Sorbet out of the freezer and pour it into cocktail glasses and decorate as desired.

Suggested: Immerse the rim of the glasses in lemon juice and dip in granulated white sugar.

Once you put the sorbet into glasses, finish with a slice of lemon.


Sovrano Limoncello

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