Limoncello, the Italian lemon liqueur, is traditionally thought to have been invented about a century ago in southern Italy and today is enjoyed around the world.

2 cups (500 ml) water
1 cup (266 grams) granulated sugar
1/2 cup limoncello
1 cup fresh lemon juice (from about 5 lemons)
Lemon zest from two lemons
Sprig of mint (optional).
Mix the water and sugar into a medium saucepan. Bring this mixture to the boil, stirring regularly, until the sugar is dissolved and you are left with a syrup. Transfer into dish, add the lemon juice, zest and limoncello. Cover and freeze for 3 hours.
The sorbet can be served in hollowed-out lemons, which should be prepared in advance and frozen at the same time as the sorbet. Cut off the base of the lemon, so that it sits, but make sure not to make a hole or the sorbet will leak. Then cut the top off the lemon, keeping it as a lid, and scoop out the lemon pulp.