Limoncello-Spiked Raspberry Sorbet - sugar

Method

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