Preparation Steps
1
Pour the water, sugar and lemon zest into a pot over medium high heat until the sugar has completely dissolved, stirring occasionally.
2
Remove from heat, stir in the mint and set aside.
3
As the simple syrup steeps, whisk together the lemon juice, limoncello and salt.
4
Pour into the minted simple syrup and allow to cool completely.
5
Chill for at least 3 hours, but preferably overnight.
6
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.
7
Put the base into the freezer for another hour or two to harden as desired.