Lemon Sky



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.


  • cups (300 ml) lemon juice
  • 1 cup (200 g) organic cane sugar
  • 2 tablespoons corn syrup
  • 4 egg whites
  • 1 teaspoon ginger puree
  • cup (80 ml) limoncello


  1. Prepare an ice bath in the sink or in a large heatproof bowl.
  2. In a medium saucepan, combine the lemon juice, sugar, corn syrup, egg whites, ginger puree, and 2½ cups (600 ml) water. Whisk vigorously until smooth.
  3. Clip a candy thermometer to the saucepan and set the pan over medium heat. Cook, stirring regularly, until the mixture reaches 165°F (75°C). Transfer the pan to the prepared ice bath and let cool for 15 to 20 minutes. Stir in the limoncello. Pour the sorbet base through a wire-mesh strainer into a storage container and place in the refrigerator for 1 to 2 hours, or until completely cool.
  4. Transfer the cooled base to an ice cream maker and churn it according to the manufacturer’s instructions.
  5. Transfer the sorbet to a storage container. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable sorbet.