Brian and Jackie vacationed along the Amalfi coast in Italy some years ago, and they still remember sipping ice-cold limoncello at every sidewalk café and restaurant. Limoncello is a lemon liqueur that captures the bright, sweet, velvety tang of fresh lemons. Here we pair it with ginger puree for a light, billowy cloud of lemon-ginger sorbet. But because it’s a water-based sorbet, there’s no milk fat to hold the spinning air and give it body. We add egg whites for this reason (think of whipping whites into a meringue, and you get the idea). They give this sorbet its unique texture.
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