House Made Lemoncello Sorbet Recipe

Make Lemon Base

Juice the lemons until you have about 1.5 cups of lemon juice. In a saucepan, combine the lemon juice, sugar, and water. Heat over medium heat until sugar dissolves completely. Remove from heat and let cool.

Add Vodka

Once the mixture is cool, stir in the vodka.

Chill and Freeze

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer to a container and freeze until solid.

Crumble Biscotti

Preheat the oven to 350°F (175°C). Crumble the biscotti into small pieces.

Toast Biscotti

In a skillet, melt the butter and add the crumbled biscotti and sugar. Toast until golden brown. Allow to cool.

Blend Ingredients

In a blender, combine basil leaves, water, and sugar. Blend until smooth.

Cook Mixture

In a saucepan, add cornstarch to the basil mixture and cook over low heat until thickened. Spread thinly on a baking sheet lined with parchment paper and bake until crisp.

Infuse Mint

In a saucepan, bring water to a boil and add mint leaves. Simmer for 5 minutes, then strain and cool.

Make Caviar

Reheat the strained mint water, whisk in agar-agar, and bring to a boil. Use a dropper to drop small amounts into cold oil to form caviar. Allow to set.