Lemon Mint Sorbet
I promise, this lemon mint sorbet recipe took longer for me to write it than it did to make it!
I tried this sorbet in May in a gelateria and haven’t stopped thinking about it since. The tanginess of the lemons paired with the impossibly fresh mint makes for an amazing lemonade, why wouldn’t they work amazingly well in a sorbet?
This ice cream maker was probably the best investment I’ve made so far as frozen desserts go, but less costly versions with removable and freezable bowls exist for any budget.
I just find it so much easier to freeze ice cream in a machine than mix it every couple hours from the freezer until it sets. Whats’ more, the silkiness you get with an ice cream maker is simply unparalleled.
As far as recipes go, this is super easy. You’re basically making lemonade in a blender then freezing it. Make sure you try the sorbet mixture before freezing, as it’s hard to know precisely how tangy the lemon juice will be. Start by adding the 200g of sugar and then adjust with a little more if you feel like it needs it. Remember, flavours will be a bit more muted once frozen!
LEMON MINT SORBET
(adapted from David Lebovitz)
INGREDIENTS (MAKES 1 LITER)
625ml water
200g sugar
zest of 2 organic lemons, unsprayed
250ml freshly squeezed lemon juice (from about 6 lemons)
bunch of fresh mint (about 20 grams), leaves only
If you have an ice cream maker with a bowl that needs to be frozen ahead, make sure to pop it in the freezer 24 hours before you plan on making this sorbet.
In a blender combine water, sugar, lemon zest, lemon juice, mint. Blitz well until the sugar has dissolved and the mint is very finely chopped.
Taste. Adjust the sugar in case you’d like the sorbet sweeter. Lemons vary in sourness so it’s best to try the mixture before you freeze it. It should be slightly sweeter than what you aim your sorbet to be.
Chill thoroughly in the refrigerator.
Freeze the mixture in the ice cream maker according to the manufacturer’s instructions.
Remove from the ice cream machine and transfer to a freezer safe container.
When ready to eat, make sure to take the sorbet out of the freezer a good 10-15 minutes ahead, so it can soften to a scoopable consistency.
Enjoy!