1 cup lemon sugar syrup, recipe below
½ cup Limoncello
2 tablespoons fresh mint, finely chopped
Combine all ingredients and pour into an 8-by-8-inch glass baking dish. Freeze for at least 4 hours or until the mixture is firm. Using the tines of a fork, scrape the mixture into small serving bowls or glasses. Serve immediately.
Lemon sugar syrup
1 cup sugar
1 cup water
2 tablespoons lemon zest
In a medium saucepan, over medium-low heat, add sugar, water and lemon zest and warm through until sugar is dissolved. Take syrup off heat and let cool until ready to use.