xiaoxl/recipe_data huggingface dataset:
Peach Salsa II
Category: appetizers-and-snacks
By LORISNOW

Make the most of peach season with a few jars of this sweet peach salsa.

Ingredients:
4 cups fresh peaches - peeled, pitted and chopped
½ cup chopped onion
½ cup chopped red bell pepper
4  jalapeno peppers, minced
¼ cup chopped fresh cilantro
3 cloves garlic, minced
1 ½ teaspoons ground cumin
¼ cup distilled white vinegar
1 teaspoon grated lime zest
¼ cup white sugar
1 (49 gram) package light fruit pectin crystals
3 ½ cups white sugar
canning jars

Directions:
Sterilize jars and lids. In a large saucepan, combine peaches, onion, pepper, cilantro, garlic, cumin, vinegar, and lime zest. Stir together pectin and 1/4 cup sugar. Bring to a boil, and stir in remaining 3 1/2 cups sugar. Boil for 1 minute, stirring constantly. Remove from heat, and stir for 5 minutes. Pour peach salsa into prepared jars, leaving 1/4 inch air space. Seal, and process in a boiling water bath for 15 minutes.

Prep time: 1 hr
Cook time: 20 mins
Total time: 1 hr 35 mins
Yields: 7 cups

Calories: 117.7
Fat: 0.1 g
Carbohydrates: 30.2 g
Sugars: 28.2 g
Dietary fiber: 0.3 g
Protein: 0.1 g
Sodium: 4.9 mg
Spicy Pepper Jack Potatoes


Ingredients:
frozen hash brown potatoes, monterey jack pepper cheese, sour cream, onion, diced pimentos, salt, margarine

Directions:
Preheat oven to 350°F.
In large bowl, combine all ingredients except breadcrumbs, butter and french fried onions; mix well.
Spread into ungreased 2-quart casserole dish.
Toss bread crumbs with butter; sprinkle over casserole.
Bake at 350°F for 30-45 minutes or until bread crumbs are golden and mixture is bubbly.
Sprinkle french fried onions over casserole.
Bake 5 minutes longer or until onions are golden.
Will keep in a warm oven, covered.
Pumpkin Pecan Rum Cake


Ingredients:
pecans, all-purpose flour, pumpkin pie spice, baking soda, salt, butter, sugar, brown sugar, eggs, pumpkin, vanilla extract, water, rum

Directions:
Grease a 12-cup tube pan; sprinkle pecans evenly over the bottom of the pan; set aside.
In a large mixing bowl, add flour, pumpkin pie spice, baking soda, and salt; stir to combine.
In another large mixing bowl, add 1 cup butter, 1 cup sugar, and brown sugar; beat with an electric mixer until light and fluffy.
Add eggs; beat well to combine.
Add pumpkin and vanilla; beat well to combine.
Add flour mixture to batter one-third at a time, mixing well after each addition.
Pour batter into tube pan.
Bake at 325 degrees for 60-70 minutes or until pick comes out clean.
Let cool 10 minutes.
To make glaze: melt the remainder of the butter in a saucepan.
Add in the remaining sugar and water; stir and bring to a boil (add more water sparingly if not the consistency you want].
Remove pan from heat; add in rum; stir to combine.
Poke holes in cake with a toothpick.
Pour half the rum mixture over the cake.
Let stand 5 minutes.
Pour the rest of the rum mixture over the cake.
Cool.
Key Lime Pie Shot / Shooter


Ingredients:
"vodka"

Directions:
"Combine ingredients with ice in a cocktail shaker. Shake, strain into shot glasses, and serve."
Chocolate Bordeaux


Ingredients:
brown sugar, butter, instant coffee, salt, powdered sugar, chocolate

Directions:
Melt butter and brown sugar together in heavy pan. Bring to boil and boil for two minutes.
Stir in cream, coffee, salt and bring to boil again. Stir constantly. Boil for 30 seconds and remove from heat. Let cool for 10 minutes.
Add sifted powdered sugar to mixture. Stir in well. Chill until mixture holds shape of a small ball. Roll into 2-inch balls.
Melt chocolate according to pkg instructions. Dip candy balls into melted chocolate. Sprinkle with cake sprinkles, if desired.
Vegetarian Sliders
Category: appetizers-and-snacks
By Marsha Pierce

These sliders are a quick and easy vegetarian appetizer or main dish. They are filled with gooey mozzarella cheese, tomatoes, basil, and garlic.

Ingredients:
1 (12 count) package Hawaiian bread rolls (such as King's®)
½ cup marinara sauce
8 ounces grated mozzarella cheese
3  Roma tomatoes, sliced
¼ cup chopped fresh basil
¼ cup butter, melted
2 tablespoons grated Parmesan cheese
2 cloves roasted garlic, finely minced
2 teaspoons Italian seasoning

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan. Cut the rolls in half. Set the bottom halves into the bottom of the prepared pan and spread with marinara sauce. Place a layer of mozzarella cheese over the marinara and add a layer of tomatoes over the cheese. Spread basil over the tomatoes and add the top halves of the rolls. Combine melted butter, Parmesan cheese, garlic, and Italian seasoning in a bowl; stir to combine. Brush over the tops of the sliders. Bake in the preheated oven until the insides are gooey and the tops are golden brown, 10 to 15 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 12 sliders

Calories: 369.1
Fat: 7.4 g
Saturated fat: 8.6 g
Carbohydrates: 45 g
Sugars: 1.6 g
Dietary fiber: 2.6 g
Protein: 19.4 g
Cholesterol: 63.2 mg
Sodium: 411.6 mg
Butterball Christmas Cookies


Ingredients:
butter, sugar, flour, maraschino cherry

Directions:
Cream sofft butter, adding sugar gradually.
Add egg yolks, slowing blending.  Add flour gradually.
Work dough around a cherry to form a balll.  I make mine about 1 inch across, but you can make them smaller or larger.
Place on greased cookie sheet (or, on parchment] and bake slowly at 325 for 20 minutes, or until golden brown.
Cool completely.  Then, shake in confectioners sugar.
They are light, and melt-in-your-mouth good (especially with cold milk].  Enjoy!
Italian Mac & Cheese


Ingredients:
milk, salt, black pepper, cheese, butter

Directions:
Preheat oven to 350°F
Bring one large pot of water to a rolling boil.
Add whole box of shells and a pinch of salt to boiling water, cover and switch to low heat.
Spray oven safe dish with cooking spray.
Put milk, one bag of cheese,a few dashes of pepper, the butter and a pinch of salt in the dish; mix well.
When noodles are still firm, but partially cooked drain them and add them to the bowl of milk and other mixed ingredients.
Stir together coating noodles in cheese mixture.
Cook for 20 minutes.
Add second bag of cheese and stir.
Top with breadcrumbs and cook for 15 more minutes or until golden brown at the edges.
Cranberry-Mint Infusion


Ingredients:
water, fresh mint leaves, cranberries, sugar, water, vodka, lemon juice

Directions:
In a small bowl, pour 4 cups of boiling water over mint leaves. Let steep for 10 minutes. Strain and cool.
Meanwhile, in a 1-2 quart saucepan, over medium-high heat, bring to a boil cranberrries, sugar and 1 cup of water. Remove from heat. Cool then strain.
To make one cocktail, combine 1/3 cup fresh mint tea, 2 tablespoons cranberry syrup, 1 tablespoon limoncello, 2 tablespoons vodka and 1/2 teaspoon lemon juice in a cocktail shaker full of ice. Shake vigorously and strain into a martini glass.
Garnish with a fresh sprig of mint.
Okinawa Stir-Fried Soba Noodles (Yakisoba)


Ingredients:
bitter melon, salt, cabbage, onion, carrot, bean sprouts, tofu, pork, pepper, salt, pickled ginger, green onions

Directions:
Start by preparing the vegetables. Cut the bitter melon along its length then take the seeds then slice it thinly. Afterwards, soak it in water with a teaspoon of salt for about 30 minutes then drain before using. Soaking it in water with salt will lessen the bitter melon's bitterness.
Cut the cabbage into large bite-sized pieces. Slice the onion thinly. For the carrot, slice it into flat thin strips.
Soak the dried shiitake in water for about 20 minutes before using. Squeeze out the water then remove the hard stem part. Slice the head part into thin strips. You can also use fresh shiitake for this recipe.
Cut the garlic chives into about 5-centimeter pieces then chop the green onions. Slice the tofu into small bite-sized pieces.
Heat a pan using medium heat then add the vegetable oil. Stir fry the miso pork quickly as it is already cooked. You can also use normal pork for this recipe but you need to cook it thoroughly before adding other ingredients.
Add the cabbage then stir-fry until it becomes soft.
Next, add the bitter melon, onion, carrot and shiitake then stir-fry until the bitter melon is cooked.
Add 1/4 teaspoon of salt, 1/4 teaspoon of pepper and 2 tablespoons of awamori then mix well. You can add more salt to adjust taste to your preference.
Add the bean sprouts, atsuage, and garlic chives then stir fry for 1-2 minutes.
Add the cooked soba noodles then mix well until all ingredients are well-combined.
Place the yakisoba on a serving plate then garnish it with chopped green onions and red pickled ginger. You can drizzle a little bit of layu or chili oil if you prefer.
Self-Filled Cupcakes I
Category: desserts
By Star Pooley

Chocolate cake mix and a mixture of cream cheese and chocolate chips deliver a new twist on plain chocolate cupcakes in this recipe!

Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup white sugar
1  egg
1 cup semisweet chocolate chips
1 (18.25 ounce) package chocolate cake mix

Directions:
Preheat the oven to 350 degrees F (175 degrees C), or to the temperature recommended on the cake mix package. Prepare chocolate cake mix according to package directions, but do not bake. In separate bowl cream together cream cheese and sugar until smooth. Beat in the egg until well blended, then stir in chocolate chips. Line cupcake tins with cupcake papers.  Fill 2/3 full with chocolate cake batter.  Add 1 teaspoon cream cheese mixture to the center, and top with more cake batter. Bake according to package directions for cupcakes. Cool and frost with chocolate or cream cheese frosting.

Yields: 1 dozen

Calories: 354.8
Fat: 17.8 g
Saturated fat: 8.1 g
Carbohydrates: 49.1 g
Sugars: 32.5 g
Dietary fiber: 1.9 g
Protein: 5.1 g
Cholesterol: 36 mg
Sodium: 418.1 mg
Pumpkin Corn Bread
Category: bread
By CHRISTI LARSEN

These moist golden orange muffins pair equally well with jam at breakfast or with soups and savory main dishes.

Ingredients:
1 cup all-purpose flour
¾ cup yellow cornmeal
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2  eggs, well beaten
1 cup canned unsweetened pumpkin puree
½ cup packed dark brown sugar
¼ cup canola oil
1 cup coarsely chopped pecans

Directions:
Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners. In a large bowl, stir flour, cornmeal, baking powder, baking soda, and salt and make a well in the center. In a small bowl, stir together the eggs, pumpkin, sugar, and oil. Make a well in the center of the dry ingredients and pour in the egg mixture. Stir just until blended; do not over mix. Fold in pecans. Divide the batter evenly among prepared muffin tin cups. Bake in preheated oven for 15 to 18 minutes, until a toothpick inserted into center of a muffin comes out clean.

Prep time: 10 mins
Cook time: 18 mins
Total time: 28 mins
Yields: 1 dozen

Calories: 227.6
Fat: 12.3 g
Saturated fat: 1.2 g
Carbohydrates: 26.8 g
Sugars: 10.2 g
Dietary fiber: 2.1 g
Protein: 3.8 g
Cholesterol: 31 mg
Sodium: 195.1 mg
A Crock of Cheese


Ingredients:
sharp cheddar cheese, monterey jack cheese, cream cheese, parmesan cheese, garlic clove, dry mustard, Worcestershire sauce, Tabasco sauce, dry white wine

Directions:
Add the first 8 ingredients to the container of a food processor.
Process a few seconds.
Slowly pour in the wine and blend until mixture is a spreadable consistency.
Transfer mixture to a small crock or bowl; cover and refrigerate.
Bring to room temperature and serve with crackers.
Green Beans Amandine


Ingredients:
fresh green beans, butter, margarine, lemon juice, salt, pepper

Directions:
Bake sliced almonds in a shallow pan at 350° for 5 to 10 minutes or until toasted. Set almonds aside.
Split beans lengthwise.
Cook beans in boiling water to cover in a Dutch oven 4 minutes or until tender; drain.
Melt butter in Dutch oven; add almonds, beans, lemon juice, salt, and pepper, tossing to coat. Serve immediately.
Mango-Buttermilk-Pecan Muffins


Ingredients:
all-purpose flour, sugar, salt, baking powder, baking soda, buttermilk, egg, mango, pecans, sugar

Directions:
"Heat oven to 400°F   Grease  muffin pans.  Stir together first 5 ingredients in large bowl.  In small bowl whisk oil, egg and buttermilk together.  Add liquids to dry ingredients and stir just to mix, do not beat.  Stir in mangoes and nuts.  Spoon into muffin tins using a small measuring cup or ladle, filling 3/4 full.  Sprinkle a pinch of sugar over top of each muffin.  Bake 25 minutes till brown.  Immediately turn muffins out of pans to cool."
Chinese Chicken Soup with Bok Choy
Category: soups-stews-and-chili
By Elizabeth Wildenhaus Horn

A quick and delicious ramen-style soup that uses easy-to-find ingredients. The broth is rich in flavor and freezes well. Simply boil fresh noodles to enjoy unsoggy leftovers.

Ingredients:
6 cups chicken broth
1 bunch green onions, sliced
4 cups chopped bok choy
¼ cup soy sauce
1 small carrot, cut into 1/4-inch dice
1 small stalk celery, cut into 1/4-inch dice
2 tablespoons ginger root, peeled and minced
1 tablespoon creamy peanut butter
2 teaspoons sriracha sauce
3 cloves garlic, minced
1 teaspoon white sugar
1 cup chopped cooked chicken
1 (12 ounce) package ramen noodles

Directions:
Heat chicken broth in a stock pot over medium heat until boiling. Add green onions; reduce heat and simmer until flavors are released, 1 to 2 minutes. Add bok choy, soy sauce, carrot, celery, ginger, peanut butter, sriracha, garlic, and sugar. Simmer until vegetables are tender, about 10 minutes. Fill a large pot with lightly salted water and bring to a rolling boil; stir in ramen and return to a boil. Cook, uncovered, stirring occasionally, until the ramen is tender yet firm to the bite, 2 to 5 minutes. Drain. Portion noodles into serving bowls. Place chicken into the pot of broth. Simmer until chicken is heated through, about 4 minutes. Pour soup over the noodles.

Prep time: 15 mins
Cook time: 26 mins
Total time: 41 mins
Yields: 6 cups

Calories: 224.7
Fat: 8.3 g
Saturated fat: 1.8 g
Carbohydrates: 20.8 g
Sugars: 6.4 g
Dietary fiber: 3.6 g
Protein: 17.1 g
Cholesterol: 35.4 mg
Sodium: 3165.1 mg
Whole Grain Loaf


Ingredients:
active dry yeast, warm water, low-fat small-curd cottage cheese, honey, salt, egg, general purpose white flour, whole wheat flour, oats, toasted wheat germ, general purpose white flour, cornmeal, cold water, sesame seeds

Directions:
Gently blend yeast into warm water until dissolved.
Add cottage cheese, honey, oil, salt, egg and 1-1/2 cups white general purpose flour. Beat with wooden spoon until smooth.
Gradually beat in whole wheat flour, rye flour, oats (if using] and wheat germ.
Add additional all-purpose flour as needed to make a soft dough (she used about a 1/2 cup].
Knead about 8-10 minutes.
Place in a greased bowl, turning dough so that the top is greased, too. Cover with a towel and let rise in a warm place for about 75 minutes.
Punch down dough and let it rest for 10 minutes.
Shape dough into a ball.
Grease a baking sheet (cookie sheet will work]. Cover baking sheet lightly with cornmeal.
Place loaf on prepared baking sheet.
Cover with a towel and let rise in a warm place until doubled in size.
Beat an egg white with 2 tablespoons of cold water. Brush this mixture over the loaf.
Sprinkle loaf with sesame seeds, if desired.
Bake in a 350 degree oven for 25-30 minutes, or until golden brown.
Banana Chia Crackers


Ingredients:
water, banana, salt, cinnamon

Directions:
Combine ingredients in blender and process until smooth.
Allow to sit for about 20 minutes until mixture begins to gel.
Spread mixture about 1/8 in thick on parchment paper.
Dehydrate at 145F for about 6 hours, or until fruit-leather-like consistency is achieved.
Carefully peel from parchment and slice into cracker-sized pieces.
Return to dehydrator for an additional 6 hours, or until crispy.
Enjoy!
Jim's Chicken and Dumplings


Ingredients:
whole chickens, onion, carrot, all-purpose flour, salt, baking soda, egg, shortening, buttermilk

Directions:
Cover with water and boil until tender.
Remove and debone chicken.
Cut into bite-sized pieces.
Degrease broth.
For the dumplings:
Cut the shortening into the flour with a fork until it looks like coarse cornmeal.
Add egg and enough milk to make a ball that's a little sticky.
Knead a few times and and roll out about 1/8 inch thick (12 inch by 14 inch rectangle]
Cut into narrow strips (1 to 1 1/2 inch wide].
To proceed:
Boil broth.
Add 1/2 can of cream of chicken soup.
drop dumplings into boiling broth.
Add chicken pieces.
Simmer until dumplings are tender.
Adjust seasonings and add milk to taste.
Thicken with roux if necessary.
Viennese Coffee Balls (No Bake)


Ingredients:
confectioners' sugar, walnuts, instant coffee crystals, instant espresso powder, ground cinnamon, water, confectioners' sugar, confectioners' sugar

Directions:
Combine crushed cookies, the 1 1/4 cups confectioners' sugar, the nuts, cocoa powder, coffee crystals and cinnamon.
Add brewed espresso, coffee or water, using just enough to moisten.
Form mixture into 1 1/4-inch balls.
Roll balls generously in the 1/2 cup confectioners' sugar.
Place balls on a sheet of waxed paper; let stand until dry (about 1 hour].
Before serving, roll balls again in confectioners' sugar, if desired.
To store: Place in layers separated by waxed paper in an airtight container; cover.
Store at room temperature for up to 3 days or freeze for up to 3 months.
Pomegranate Molasses
Category: uncategorized
By flying chef

Pomegranate Molasses is a syrup used in Middle Eastern cooking.  It has a bright ruby red color, and its sweet and sour flavor goes well with so many other ingredients.  It is commonly available in Middle Eastern markets, but is easily made at home if you can get pomegranate juice, now easily found in supermarkets.

Ingredients:
4 cups pomegranate juice
½ cup white sugar
½ cup lemon juice

Directions:
Bring the pomegranate juice, sugar, and lemon juice to a simmer in a saucepan over medium-high heat. Once the sugar has dissolved, reduce the heat to medium-low, and simmer until the juice has reduced to 1 1/2 cups, about 1 hour. Stir the molasses frequently as it thickens to keep it from burning. When the molasses is done, allow it to cool to room temperature, then pour into a glass storage container, and keep in the refrigerator.

Prep time: 5 mins
Total time: 1 hr 5 mins
Yields: 1 1/2 cups

Calories: 94
Carbohydrates: 25.7 g
Sugars: 23.4 g
Sodium: 0.1 mg
Easy Cream Cheese Danish


Ingredients:
cream cheese, sugar, vanilla

Directions:
Preheat oven to 350., Press one package of dough onto bottom of very lightly greased 9x13 pan., Whip together cream cheese, sugar, and vanilla., Spread over dough., Top with remaining package of dough, pinching together seams., Sprinkle cinnamon sugar on top, and bake 30 minutes.
Fava Bean Salad With Jamon and Fresh Mint


Ingredients:
fava beans, escarole, serrano ham, fresh mint leaves, shallots, sea salt, pepper, extra virgin olive oil, sherry wine vinegar, fresh lemon juice, Dijon mustard, garlic clove

Directions:
Boil the fava beans until just tender, 2-3 minutes.
Drain, rinse, and peel (skip the peeling if using edamame].
In a serving bowl, combine the beans, escarole, ham, mint, and shallots. Season to taste with salt and pepper.
In a small bowl, combine the remaining ingredients and whisk to form a dressing.
Add the dressing to the salad, and toss to combine.
Taste, and add more salt or pepper if needed.
Serve at once.
There's a Party in My Tummy Red Beans and Rice


Ingredients:
celery, bell pepper, chicken broth, andouille sausage, water, cooked white rice

Directions:
Wash beans cover with water and bring to boil for 10 minutes.
Turn off heat, cover and leave to soak overnite.
Cook the vegetables till softened.
Put beans in crock pot.
Add Mrs. Dash.
Add vegetables and the chicken broth.
Cook on high for about 4- 5 hours.
Check to see if done.
Turn to low and  water if needed.
Slice sausage and add  to bean about the last two hours of cooking.
Prior to serving pull out 1 1/2 cups beans and juice and mash.
Add mashed beans back to crock pot turn pot to warm and serve when ready with white rice.
Pasta with Tuna, Sun-Dried Tomatoes, Artichoke Hearts, Lemon, and White Wine
Category: world-cuisine
By RENZ

Bold flavors in a very light sauce: substantial and satisfying, good warm-weather alternative to spaghetti bolognese. You might think the sauce too thin the first time you make it (almost a thick broth), but it will be full of flavor. Quantities of tuna, sun-dried tomato, and artichoke are variable to preference, just be sure to provide an overall robust combination, always mindful of potential saltiness (esp. regarding the sun-dried tomatoes). Also, fresh oregano or lemon thyme could be substituted for thyme. This should go without saying: please don't put any cheese on this pasta.

Ingredients:
1 (16 ounce) package linguine pasta
¼ cup olive oil, divided
½ cup diced onion
2 tablespoons chopped fresh thyme
1 ½ pounds fresh tuna steaks, cubed
½ cup dry white wine
2 cups chicken stock
¼ cup fresh lemon juice
1 tablespoon lemon zest
½ cup chopped oil-packed sun-dried tomatoes
¾ cup sliced marinated artichoke hearts
salt and freshly ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Add linguine pasta, cook for 8 to 10 minutes, until al dente, and drain. Heat 2 tablespoons olive oil in a large saucepan over medium-high heat, and cook the onion 4 minutes, until tender. Mix in the thyme, and continue cooking 2 minutes, until onion is golden brown. Set aside onion and thyme. Place the tuna in the saucepan, and cook 2 to 3 minutes, until browned. Set aside, and keep warm. Heat the remaining oil in the saucepan. Return the onion and thyme to saucepan, and stir in the white wine. Cook until reduced by about 1 tablespoon. Mix in the chicken stock, lemon juice, and lemon zest. Reduce heat to medium, and continue cooking 10 minutes, until reduced to about 3/4 cup. Mix the sun-dried tomatoes and artichoke hearts into the saucepan, and cook just until heated through. Return tuna to the saucepan, and cook to desired doneness. Toss the cooked pasta into the saucepan. Season with salt and pepper.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 397.5
Fat: 10.3 g
Saturated fat: 1.5 g
Carbohydrates: 45.2 g
Sugars: 0.9 g
Dietary fiber: 3.6 g
Protein: 27.7 g
Cholesterol: 38.7 mg
Sodium: 269.6 mg
Garlicky Barbecue Chicken


Ingredients:
light brown sugar, vinegar, garlic, soy sauce, ground black pepper

Directions:
Place chicken in crockpot/slow cooker., Mix all remaining ingredients together and pour over chicken., Cook on low setting for 6 - 8 hours., Serve over rice or noodles.
Limoncello Lemon Sorbet (With or Without Mint)
Category: desserts
By minnie

This is the concoction I came up with when I couldn't find quite what I was looking for. It is absolutely foolproof. It's simple, sweet, and tart, with just enough limoncello liqueur. Serve with sprig of mint or fresh berries. Top with limoncello or vodka if desired.

Ingredients:
2 ½ cups cold water, divided
1 cup white sugar
¼ cup fresh mint leaves  (Optional)
1  lemon, zested, or more to taste
1 cup fresh lemon juice
½ cup limoncello liqueur

Directions:
Combine 1 cup water, sugar, and fresh mint leaves in a saucepan over medium heat. Bring to a light boil, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat; stir in lemon zest. Let syrup cool slightly, about 10 minutes. Mix remaining 1 1/2 cup water, lemon juice, and limoncello liqueur into syrup. Pour mixture into an ice cream maker; churn according to manufacturer's instructions, 10 to 15 minutes. Freeze until firm, about 6 hours.

Prep time: 10 mins
Cook time: 5 mins
Total time: 6 hrs 35 mins
Yields: 6 servings

Calories: 162.8
Carbohydrates: 39.9 g
Sugars: 36.9 g
Dietary fiber: 0.2 g
Protein: 0.2 g
Sodium: 3.8 mg