Sorbetto al Cedro (Italian Citron Sorbet) Cut a cedro open and there is almost nothing inside: a dry heart of segments, two tablespoons of juice, and a white wall of pith an inch thick. Every other citrus sorbet is built on juice. This one is built on the pith, blanched and blended into a pale, floral, faintly resinous sorbetto that scoops like silk. Yield: 8 servings, about 1 quart (950 ml). Prep: 1 hour. Chilling: overnight. Churn: 25 minutes. Hardening: 4 hours. Difficulty

Liquor & Spirits: Liquore al Cedro Calabrese (Homemade Italian Citron Liqueur) Liquore al cedro captures the most valuable part of citron: its intensely aromatic peel. Citron is not simply an oversized lemon. It has a thick rind, abundant white pith, comparatively little pulp, and a perfume that can suggest lemon blossom, cedar, herbs, and candied citrus. Along Calabria's Riviera dei Cedri, the fruit has shaped local agriculture, confectionery, and liqueur production. A caref