Limoncello Sorbet is :
gluten free , dairy free , lacto ovo vegetarian , fodmap friendly , veganBy Creative Culinary
In a saucepan, combine the sugar and 2 cups water. Bring to a boil over medium-high heat, stirring occasionally until the sugar is completely dissolved and a syrup has formed, about 5 minutes.
Let the syrup cool to room temperature.
Pour the syrup into a bowl and stir in the lemon zest and juice, salt and Limoncello. Cover and refrigerate until very cold, at least 2 hours or up to 1 day.
Pour the cold lemon mixture into an ice cream maker and churn according to the manufacturers instructions. Cover tightly and freeze until firm, at least 2 hours or up to 3 days.