*1/2 cup Fabrizia’s Crema Di Limoncello
*1 1/2 cups sugar
*Finely grated zest of 2 lemons
*1/2 cup fresh lemon juice
*Pinch of salt
*In a saucepan, combine the sugar and 2 cups (16 fl. oz./500 ml) water. Bring to a boil over medium-high heat, stirring occasionally, until the sugar is completely dissolved and a syrup has formed, about 5 minutes. Let the syrup cool to room temperature.
*Pour the syrup into a bowl and stir in the lemon zest and juice, salt and limoncello. Cover and refrigerate until very cold, at least 2 hours or up to 1 day.
*Pour the cold lemon mixture into an ice cream maker and churn according to the manufacturer’s instructions. Spoon the sorbet into a freezer-safe container and place parchment or waxed paper directly on the surface. Cover tightly and freeze until firm, at least 2 hours or up to 3 days.
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