Lemoncello Ice
by Ellen Harcourt

Image This is a cooling adult refresher.
Serves: 6 people. Preparation time: 10 minutes plus a 3 hour freeze.

Mix the sugar and the water in a saucepan on a hot stovetop and bring to a boil. Boil for 5 minutes uncovered, stirring occasionally. When the sugar is dissolved, remove from heat.

Stir in the lemon juice, Lemoncello and lemon zest.

When the saucepan has cooled, pour the contents into a 13 by 9 inch baking pan.

Freeze for 1 hour, then stir the mix. Freeze for two more hours or overnight until firm.

Shave the ice with a scoop into serving dishes, pleated cups or cones. Top with a mint sprig and lemon slice.


"Lemoncello" is produced in Sorrento Italy, south of Naples and all over the Amalfi Coast and outlying areas. Traditionally it is made from the large Sorrento Lemon, both the juice and rinds for added flavor. In Italy, Lemoncello is served very cold, in an iced ceramic glass, after the meal. Readily available in the states, it usually contains 25-30% alcohol. Some people make Lemoncello at home using vodka and store bought lemons. It's never the same as the authentic import.


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