Limoncello is an Italian lemon liqueur. It is a favorite in summertime, especially on the Amalfi coast of Italy. My husband and I enjoyed this many times with my former son-in-law and his family in Positano. This dessert is light and so refreshing.
1 ½ cups crushed graham crackers or Nilla vanilla wafers
4 oz melted unsalted butter
1 ½ cups ricotta cheese
¾ cup limoncello liqueur
⅓ cup confectioners' sugar
1 T fresh lemon juice
Fresh berries, for garnish
Mint leaves, for garnish
Mix cracker or wafer crumbs together in a small bowl.
Using a muddler or other wooden devise, press crumb mixture into bottom of each 6 small glass cups, and set aside.
In a mixing bowl, mix together the ricotta, limoncello, confectioners' sugar, and lemon juice.
Make sure all ingredients are completely combined.
Fill the cups three-quarters full, cover and freeze for at least 4 hours.
Remove tops and let sit on counter for a few minutes before serving.
Add a dollop of whipped cream, berries, mint leave, and a small wedge of lemon.
Serves 6
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