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Rosemary Limoncello Sorbet with Citrus Macedonia

This sorbet is inspired by raspados. What are raspados? Raspados come from the Spanish word, “raspar,” which translates to “scrape.” I've adapted traditional raspados into a sorbet with a melange of chopped lightly sweetened citrus fruit. It makes for a cool summer treat.

Rosemary Limoncello Sorbet with Citrus Macedonia

In a saucepan, combine the sugar, water and rosemary leaves. Bring to a boil over medium 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 liquid through a wire-mesh strainer and pour into a medium bowl. 

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. Cover tightly and freeze until firm, at least 2 hours or up to 3 days.

Make the citrus Macedonia – Holding the grapefruit over a small bowl, carefully cut the skin from its flesh, beginning at the top work your way around the grapefruit. Then, carefully cut out each section of the fruit by inserting the blade of the knife between the flesh and the membrane on both sides. The wedges should come out easily, leaving only the membrane intact. Repeat with the oranges and lemon.

Finely chop the grapefruit, oranges and lemon and place back in the bowl. Add the agave nectar and stir to combine. 

To serve – In a medium old fashioned glass, layer the sorbet alternating with the chopped citrus Macedonia, finishing with a fruit layer. Top with a sprinkle of fresh mint.

serves 8

SORBET

  • 1½ cups organic cane sugar
  • 1½ cups water
  • 2 tbsp fresh rosemary leaves
  • Finely grated zest of 2 lemons
  • 1 cup freshly squeezed lemon juice
  • ½ cup limoncello
  • Pinch of salt

CITRUS MACEDONIA

  • 1 pink grapefruit
  • 3 navel oranges
  • 2 lemons
  • 3 tbsp agave nectar

GARNISH

  • 2 tbsp freshly chopped mint