LIMONCELLO CREAM WITH RASPBERRIES

LIMONCELLO CREAM WITH RASPBERRIES

 

This soup like dessert is perfect for a summer’s night. It’s creamy and boozy with undertones of lemon. The tart raspberries balance the sweetness and make the perfect bite.

1 pint of fresh raspberries 
1/2c. Limoncello
1c. sugar
1c. water
Zest of a lemon
Juice of a lemon
Pinch of salt
1c. sour cream

Bring to boil the water and sugar to make a simple syrup. Add the zest of one lemon. You can use a potato peeler, it doesn’t need to be grated finely. Let cool and remove lemon peel.

In a freezer safe bowl with a lid, add limoncello, simple syrup, sour cream, the juice of the zested lemon, and salt. Mix well and freeze for 4 hours stirring well after 2 hours.

Serve topped with fresh raspberries.

If you freeze it overnight it will have an ice cream consistency which is nice too. It will never freeze completely solid because of the liquor which makes it even better.



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