I’m not. I would much rather have some kind of digestif or nightcap (and/or seconds on dinner) than any pie, cake or sweet.
Of course, I realize many people don’t share this preference. People, by and large, love sweets.
So what do you do, as a ‘good host’? Compromise.
Half dessert, half nightcap. Light and lemony. Just sweet enough to satisfy the dessert-lovers, just boozy enough to satisfy the rest (or, in my husband’s case, who will always opt for a nightcap AND dessert, given the opportunity- a one-glass-solution to rule them all).
Oh, and don’t feel like you have to make your own sorbet. I did… but only because buying sorbet, pouring booze over it and calling it ‘food blogging’ seemed like a cop out. But like- that’s all it is.
It is important to note, however, that grocery store lemon sorbet can taste rather artificial. Well-intentioned ‘lemon flavour’ can come across as ‘household cleaner’ flavour instead. This being said, if you can find some good small-batch stuff, you’re probably safe (even Häagen-Dazs Limoncello Gelato works a treat). If you do go the store-bought route, this becomes a quick and easy TWO INGREDIENT dessert. Wow. Yeah.
Finally, if you have an ice-cream maker, by all means use that. I don’t, so I do it old-school style with a fork, some time and lots of love, like a good Italian nona. Molto bene!
|Limoncello & Prosecco Float|| |
- Limoncello Sorbet:
- 1½ cups granulated sugar
- 2 Tbsp lemon zest*
- ½ cup fresh lemon juice*
- Pinch of salt
- ⅔ cup limoncello liqueur
- Limoncello/lemon sorbet
- Thai basil or fresh lavender frond (optional garnish)
- Sorbet: In a small saucepan, combine the sugar, lemon juice and limoncello. Bring to a boil and stir until sugar is completely dissolved. Remove from heat and allow to cool. Stir in the lemon zest, then pour into a 9x13 baking sheet and freeze until firm (about 2 to 3 hours), then stir with a fork every half hour until it is a good consistency.
- Take a large scoop of sorbet and form it into a ball- this is for both visual appeal and to ensure the sorbet doesn't melt too fast, we want to be able to scoop away at it a bit. Place sorbet ball in a wide champagne glass or martini glass and top with Prosecco. Serve immediately, garnished with a sprig of thai basil or fresh lavender.