Lemon-Mint Sorbet recipe

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Ingredients

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

Nutrition Info

327.4 calories
carbohydrate: 73 g
cholesterol: : -
fat: : -
fiber: : -
protein: 0.2 g
saturatedFat: : -
servingSize: -
sodium: 6.3 mg
sugar: 70 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

6 servings

Recipe Note

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

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