Limoncello-Mint Sorbet with Blackberries

We had a brief reprieve from the heat here in the Dallas area for a few days, but the mercury is climbing up the thermostat again. In addition to the heat, rain storms have been flying in and out of the region, leaving us with the no-day-is-a-good-hair-day humidity that makes the heat even that much more oppressive. In order to make this weather a little more palatable (have I mentioned that I hate the heat??), I wanted another frozen treat, something not too sweet/ not too tart. I found the ideal dessert. A quick internet search culminated in a find of a limoncello sorbet that sounded great. It has just a small hint of mint in it to add to the refreshing flavor.


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
Lemon slices

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