Limoncello-Spiked Raspberry Sorbet

• 1 cup plus 1 tablespoon granulated sugar
• 1 cup water
• 5 Meyer lemons, juiced, reserve the squeezed lemon halves
• 2 teaspoons freshly grated lemon zest
• 1/3 cup limoncello
• 1 cup fresh raspberries, pureed
• 2 tablespoons fresh chopped thyme

1. Place water, zest, thyme and sugar into small saucepan and bring to a boil.
2. Let boil for one minute, then remove from heat.
3. Pour the freshly squeezed lemon juice through a sieve to remove seeds/pulp.
4. Add 1/3 cup of limoncello to the juice.
5. Combine the zest and the cooled sugar mixture with juice/limoncello mixture.
6. Stir to mix and chill mixture in ice bath for 3 hours.
7. Pour the mixture into ice cream maker and freeze according to your manufacturer's instructions.
8. *
9. Meanwhile roughly mash 1 cup of raspberries with fork until soft.
10. Add 1 tablespoon sugar and mix well, then set aside.
11. Hollow out the squeezed lemons by removing the insides with a knife.
12. Cut a small slice off the bottom of each lemon so it stands up.
13. The lemon cups will be used to serve sorbet.
14. If you plan to have 10 servings, use 5 lemons.
15. Once the sorbet is ready, spoon 1 tablespoon of raspberry puree followed by 2 tablespoons of lemon sorbet until the hollowed-out lemon cups are full.
16. The top layer should be all lemon.
17. Garnish with a raspberry on top.
18. Return to the freezer for at least two hours.

sugar, water, lemons, freshly grated lemon zest, limoncello, fresh raspberries, thyme

Taken from www.foodrepublic.com/recipes/limoncello-spiked-raspberry-sorbet-recipe/ (may not work)