I find straight-up lemon sorbet to be overpowering, and I am a self-proclaimed lemon lover. I prefer to mellow out the sharp acidity of fresh lemons with some dairy, and in this case, my sorbet gets its creaminess from thick, Greek-style yogurt. The brand known as Total Greek yogurt is sweeping the nation and is perfect for this recipe—it is made with cow’s milk and is super-creamy and mild. Sheep’s or goat’s yogurt will work fine too but can be sharply tangy. Ultimately, this sorbetto can have whatever level of sour or sweet you like—feel free to experiment.
I like to leave little pieces of lemon zest in the sorbet, but you can strain the mixture to remove the zest if you prefer. Limoncello, the sweet lemon liqueur from Italy, contributes floral notes from the oils in the lemon skin and a bit of extra sweetness; it can be omitted without a problem, but you may wish to add a tablespoon or so of simple syrup to compensate.