Limoncello-Mint Sorbet with Fresh Blackberries
Limoncello, the citrusy Italian liqueur, brightens this sorbet. It's nice to have a bottle on hand to splash with soda in a spritzer or macerate with fruit for a quick dessert.
2 cups water
1-1/3 cups sugar
1/2 cup limoncello
1 cup fresh lemon juice (about 6 large lemons
1/2 cup chopped fresh mint
2 cups blackberries
1. Combine first 3 ingredients in a saucepan over medium-high heat; bring to a boil, stirring until sugar dissolves. Remove from heat; add lemon juice and mint. Cover and chill.
2. Strain juice mixture through a sieve into a bowl; discard solids. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm. Serve with blackberries; garnish with lemon slices, if desired.
8 servings (serving size: about 1/2 cup sorbet and 1/4 cup berries)
CALORIES 184 ; FAT 0.2g (sat 0.0g,mono 0.0g,poly 0.1g); CHOLESTEROL 0.0mg; CALCIUM 13mg; CARBOHYDRATE 39.3g; SODIUM 1mg; PROTEIN 0.6g; FIBER 2g; IRON 0.2mg
Cooking Light, MAY 2009