Lemonade Sorbet with Mint (Printable Version)
A tangy frozen dessert featuring vibrant lemon and fresh mint flavor, ideal for hot days.
# What You Need:
→ Syrup
01 - 1 cup granulated sugar
02 - 1 cup water
→ Lemon Base
03 - 1 1/2 cups freshly squeezed lemon juice (about 6-7 lemons)
04 - 1 tablespoon finely grated lemon zest
05 - 1/4 teaspoon fine sea salt
→ Garnish
06 - Small handful fresh mint leaves
# Directions:
01 - Combine sugar and water in a small saucepan. Heat over medium heat, stirring continuously until sugar completely dissolves. Remove from heat and allow syrup to cool to room temperature.
02 - Whisk together cooled syrup, lemon juice, lemon zest, and sea salt in a large mixing bowl until fully incorporated.
03 - Transfer mixture to ice cream maker and churn according to manufacturer's instructions for 20-25 minutes until mixture thickens to slushy consistency.
04 - Pour churned sorbet into shallow freezer-safe container. Cover tightly and freeze for minimum 4 hours or until firm enough to scoop.
05 - Scoop sorbet into individual bowls or glasses. Top each serving with fresh mint leaves immediately before serving.
# Expert Tips:
01 -
- The tangy lemon cuts through summer heat like nothing else
- It comes together in minutes but tastes like you worked much harder
- The mint garnish makes each serving feel elegant and special
02 -
- The sorbet mixture must be completely cold before churning or it will not freeze properly
- Room temperature lemons yield more juice so let them warm up before squeezing
- Over-churning can make the texture grainy, so stop when it looks like soft serve
03 -
- Roll lemons firmly on your counter before juicing to maximize the liquid you extract
- A microplane grater gives you the finest zest without hitting the bitter white pith underneath