Lemon & Aperol Sorbet

Nothing says summer in the south of France like an Aperol Spritz. Now while we can’t be there (one can only wish) I’ve decided to make my own infused treat with the tartness of lemon (my grandmother’s favorite) and slightly bitter, but sweet Aperol (my favorite). Cheers!

Ingredients:

1 1/4 cup of freshly squeezed lemon juice

3 lemons zested

2 cups of water

1 cup sugar

3 tbsp Aperol 

Directions:

1. In a medium saucepan heat 1 cup water, sugar and zest until sugar has dissolved. Stir constancy so sugar does not caramelize
2. Remove from stove and add the rest of the water. Chill until cooled in refrigerator.
3. Once mixture is cooled, stir in lemon juice then freeze in ice cream maker to manufacturer’s directions
4. At the end of freezing period add in Aperol into machine. It will turn your sorbet a light coral and make it easier to scoop later!