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Limoncello Lemon Sorbet

Make a 4 ingredient refreshing lemon sorbet with hints of orange and limoncello. This recipe is allergy friendly (gluten free, dairy free, and vegan), which makes it a great option to feed a crowd.

Here's what you'll need...

You'll Need:

– 1 large lemon juiced and zested – 1 orange zested – ½ cup orange juice freshly juiced – ¾ cup limoncello – 2 cups granulated sugar – pinch kosher salt


- Ice Cream Machine - Whisk - Mixing Bowl


To a large bowl combine lemon and orange zest, lemon juice, orange juice, limoncello, granulated sugar, and pinch of salt along with 3 cups of water. Whisk together until sugar is fully dissolved.


Cover mixture and set aside in the refrigerator for 3 hours, or up to overnight. The temperature should reach 40-42°F during this time.


Churn sorbet mixture in an ice cream maker according to manufacturer instructions, about 25-30 minutes.


Transfer mixture to an airtight container and allow to set in the freezer for an additional 3-4 hours. Serve in a chilled bowl or glass.


This sorbet recipe will last 1-2 weeks in the freezer. The longer the sorbet sits, the less prominent the limoncello flavor becomes.

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