Instructions

1. 1

   Pour the water, sugar and lemon zest into a pot over medium high heat until the sugar has completely dissolved, stirring occasionally.

2. 2

   Remove from heat, stir in the mint and set aside.

3. 3

   As the simple syrup steeps, whisk together the lemon juice, limoncello and salt.

4. 4

   Pour into the minted simple syrup and allow to cool completely. Chill for at least 3 hours, but preferably overnight.

5. 5

   Once the liquid has chilled, pour it into the frozen base of your ice cream maker, cover with the lid and churn for 20-30 minutes or until the mixture thickens.

6. 6

   Put the base into the freezer for another hour or two to harden as desired.