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Lemon-Mint Sorbet Popular Recipes

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Lemon-Mint Sorbet

"Try making some mint and lemon balm sorbet. Its good and refreshing, especially on a hot summer day."

Ingredients :

  • 2 cups white sugar
  • 2 cups water
  • 6 sprigs mint, chopped
  • 6 leaves lemon balm
  • 1 cup muscat wine
  • 2 tablespoons lemon juice

Instructions :

Prep : 5M Cook : 6M Ready in : 8H15M
  • Bring the sugar, water, mint, and lemon balm to a simmer in a saucepan over medium heat. Stir until the sugar has dissolved. Strain into a heatproof container. Stir in the muscat wine. Refrigerate until cold, about 4 hours.
  • Stir in the lemon juice; pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

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