Limoncello Lemon Sorbet (with or without Mint)

1. Combine 1 cup water, sugar, and fresh mint leaves in a saucepan over medium heat. Bring to a light boil, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat; stir in lemon zest. Let syrup cool slightly, about 10 minutes.

2. Mix remaining 1 1/2 cup water, lemon juice, and limoncello liqueur into syrup.

3. Pour mixture into an ice cream maker; churn according to the manufacturer's instructions, 10 to 15 minutes. Freeze until firm, about 6 hours.

Tips

If you don't have an ice cream maker: Pour mixture into a small shallow dish and place in the freezer. Stir every 30 to 45 minutes in the first 2 to 3 hours to break up ice chunks; keep frozen until smooth and firm, 4 to 5 hours more.

You can add more water or limoncello to taste. Please note that changing the liqueur-to-water ratio will alter the freezing properties. Pay close attention to mixture for the first 2 to 3 hours in the freezer when using less or no liqueur as mixture will freeze more solidly. If using more liqueur, be wary of adding too much as mixture won't freeze.