- In medium sauce pan, combine water, sugar 1/4 cup fresh mint leaves and zest from lemons. Bring to a boil stirring constantly. Remove from heat.
- Stir in lemon juice and salt. Cover and refrigerate until very cold.
- Add diced mint to sorbet base and freeze in ice cream maker according to manufacturer’s instructions.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Carrie Fields @fieldsofcake.