Lemon Sky Sorbet 10.000

Deb Lindsey for The Washington Post

Jul 9, 2014

Fresh ginger, lemon juice and limoncello pack a bright, tart punch in this dessert for grownups.

You'll need an instant-read thermometer and an ice cream maker.

Make Ahead: The base mixture needs to be refrigerated for 1 to 2 hours. The sorbet needs to be frozen for 8 to 12 hours before serving.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 10 servings; makes 5 cups

  • 1 1/4 cups lemon juice (from 5 large lemons)
  • 1 cup organic cane sugar
  • 2 tablespoons light/clear corn syrup
  • 4 large egg whites
  • 1 teaspoon ginger puree/paste
  • 2 1/2 cups water
  • 1/3 cup limoncello


Fill a large mixing bowl with ice and water.

Whisk together the lemon juice, sugar, corn syrup, egg whites, ginger puree and the water in a medium saucepan. Place over medium heat; cook, stirring often, until the mixture registers 165 degrees on an instant-read thermometer.

Transfer the saucepan to the ice bath; cool for 15 to 20 minutes, then stir in the limoncello. Pour the mixture through a fine-mesh strainer into a freezer-safe storage container. Cover and refrigerate for 1 to 2 hours or until completely chilled.

Transfer the chilled mixture to an ice cream maker. Churn according to the manufacturer's directions (about 45 minutes), then transfer the sorbet to the storage container. Seal, and freeze for 8 to 12 hours.

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Recipe Source

Adapted from "Ample Hills Creamery: Secrets and Stories From Brooklyn's Favorite Ice Cream Shop," by Brian Smith and Jackie Cuscuna with Lauren Kaelin (Stewart, Tabori and Chang, 2014).

Tested by Helen Horton.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.