The only thing that could possibly beat refreshing Italian limoncello on a hot summer day is limoncello-raspberry sorbet. This recipe is easily thrown together with an ice cream maker, but can also be made without one. We use Meyer lemon juice because it’s sweeter and more suited for desserts, but you can use regular lemons — just adjust the sugar to make sure it’s not too tart.

Try it after a light meal as the perfect palate cleanser. If you’re feeling extra motivated, here’s how to make your own limoncello. Buon appetito!

This recipe is part of the Sunday Supper repertoire.