Ingredients: 3 cups water,2 cups sugar,3 Zest of large lemons,1 1/2 cups fresh mint leaves, finely minced and divided,1 1/2 cups fresh lemon juice,1/2 cup limoncello,1/8 teaspoon kosher salt
Instructions:
- Pour the water, sugar and lemon zest into a pot over medium high heat until the sugar has completely dissolved, stirring occasionally.
- Remove from heat, stir in the mint and set aside.
- As the simple syrup steeps, whisk together the lemon juice, limoncello and salt.
- Pour into the minted simple syrup and allow to cool completely. Chill for at least 3 hours, but preferably overnight.
- Once the liquid has chilled, pour it into the frozen base of your ice cream maker, cover with the lid and churn for 20-30 minutes or until the mixture thickens.
- Put the base into the freezer for another hour or two to harden as desired.
