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Mint Lemonade Sorbet
Products Used
0
49
52
Prep Time:
10m
Yield:
8 servings
Plan for:
Refrigerate 4 hours
Sweet spearmint and tart lemons mingle in this icy fruit sorbet. All you need is six ingredients to make this Mint Lemonade Sorbet. The result is a refreshing, tangy, and sweet treat that is perfect for hot summer days. The addition of spearmint gives it a cool, herbal flavor that pairs well with the tartness of the lemon.
Products Used
Ingredients
- 2 1/2 cups water
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 10-15 fresh spearmint leaves +1 tablespoon finely diced fresh spearmint
- Zest of 2 lemons
- Juice of 4 lemons
- Pinch salt
Directions
- In medium sauce pan, combine water, sugar 1/4 cup fresh spearmint 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 an ice cream maker according to manufacturer’s instructions.
- If you do not have an ice cream maker, pour the mixture into a 9x13-inch baking dish or similar-sized container, cover it with plastic wrap and freeze for 1 hour. After 1 hour, use a fork to scrape mixture and break up any ice crystals. Repeat this step every 30 minutes for 2-3 hours or until sorbet is fully frozen. Mixture is stirred every 30 minutes to prevent large ice crystals from forming. This will help achieve a smooth and creamy sorbet texture.
- Serve immediately or store in an airtight container in the freezer for up to a month.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Carrie Fields @fieldsofcake.
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