Lemon Mint Sorbet

Prepare the Simple Syrup:

1. In a medium saucepan over medium-high heat, combine water, sugar, and lemon zest. Stir occasionally until the sugar is fully dissolved.
2. Remove from heat and stir in fresh mint. Set aside to allow the mint to steep.

Combine and Chill:

1. While the simple syrup is steeping, whisk together the lemon juice, limoncello, and a pinch of salt in a separate bowl.
2. Once the simple syrup has cooled slightly, pour the lemon mixture into the minted syrup and stir to combine.
3. Allow the mixture to cool to room temperature, then refrigerate for at least 3 hours, preferably overnight.

Churn and Freeze:

1. Once the mixture is well-chilled, pour it into the frozen base of your ice cream maker.
2. Cover and churn for 20-30 minutes, or until the sorbet reaches a thick, slushy consistency.
3. Transfer the sorbet to a container and freeze for an additional 1-2 hours to set to your desired firmness.