Lemonade Sorbet with Mint

Standing in my kitchen on a sweltering July afternoon, I watched six lemons roll across the counter like sunny little orbs. Id just come back from the farmers market with a bag full of them, their scent still lingering on my fingertips, and knew instantly what had to happen. That day, between wiping sweat from my forehead and searching for relief from the heat, I stumbled onto what would become my go-to summer rescue.

Last summer, my neighbor Sarah stopped by while I was churning a batch. She stood in the doorway watching the ice cream maker do its work, then we sat on the back steps eating it straight from the container with two spoons while the evening fireflies started blinking. Sometimes the simplest desserts create the longest lasting memories.

Ingredients

• 1 cup (200 g) granulated sugar: Creates the perfect syrupy base that balances the lemons natural acidity
• 1 cup (240 ml) water: Dissolves into simple syrup, the foundation that keeps everything smooth and scoopable
• 1 1/2 cups (360 ml) freshly squeezed lemon juice: Fresh is absolutely non negotiable here, bottled juice lacks that bright punch
• 1 tablespoon finely grated lemon zest: Adds an aromatic layer that makes the lemon flavor sing rather than just shout
• 1/4 teaspoon fine sea salt: Might seem strange but it wakes up all the other flavors and prevents the sorbet from tasting flat
• Small handful fresh mint leaves: More than garnish, they add a cooling finish that lingers after each bite

Instructions

Make the Simple Syrup:

Combine sugar and water in a small saucepan over medium heat, stirring until the sugar completely disappears and the liquid turns clear. Set it aside to cool completely, otherwise it will melt your ice cream mixture too quickly.

Mix the Base:

Whisk together the cooled syrup, fresh lemon juice, zest, and that pinch of salt until everything is well combined. Take a moment to taste and adjust if your lemons were particularly tart or unusually sweet.

Churn It Up:

Pour the mixture into your ice cream maker and let it run for about 20 to 25 minutes until it looks like soft serve or thick slush. Watch through the machine window as it transforms from liquid to something magical and creamy.

Freeze Until Firm:

Transfer the churned sorbet into a shallow container, cover tightly, and let it freeze for at least 4 hours until its scoopable but not rock hard.

Serve with Style:

Scoop into small bowls or glasses and tuck a fresh mint leaf or two into the top of each portion. The mint should be more than just decoration, let guests crush it slightly to release its oils as they eat.

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My daughter now requests this for every birthday instead of cake, which still surprises me but also makes me strangely proud. Watching her face light up at that first bright, cold spoonful has become one of those small parenting victories I quietly celebrate.

Making Without an Ice Cream Maker

When my ice cream maker broke mid summer, I refused to go without my lemon fix. I poured the mixture into a shallow metal pan and froze it, then aggressively forked through it every half hour until it transformed into crystals. It takes more effort and attention but the texture ends up surprisingly close to the real thing.

Flavor Variations

Sometimes I tuck a few sprigs of fresh mint into the syrup while its warming, then fish them out before mixing. The lemon takes on this subtle herbal undertone that makes guests pause and try to guess what makes it taste so special. A splash of vanilla or a handful of raspberries can also completely transform the profile while keeping that refreshing base intact.

Storage and Serving

This sorbet keeps beautifully for weeks, though honestly it never lasts that long in my house. Let it sit on the counter for about five minutes before scooping to achieve that perfect restaurant consistency.

• Warm your scoop under hot water for the smoothest balls
• Serve in chilled glass bowls for extra frosty appeal
• Leftover syrup base can be stored in the fridge for up to two weeks

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Theres something deeply satisfying about turning three ingredients into something that feels like a proper treat. This sorbet has become my answer to practically every summer occasion, from last minute guests to solitary evenings on the porch.

Recipe FAQs

→ Can I make this without an ice cream maker?

Yes, freeze the mixture in a shallow dish and stir every 30 minutes until smooth and icy for a similar texture.

→ How can I intensify the mint flavor?

Infuse the syrup with fresh mint leaves while warming, then strain before mixing with lemon juice.

→ Is this sorbet suitable for special diets?

Yes, it is vegan, gluten-free, and dairy-free, using simple natural ingredients.

→ What is the best way to serve this sorbet?

Scoop into bowls or glasses and garnish with fresh mint leaves for a bright presentation.

→ How long should I freeze the sorbet for optimal consistency?

Freeze for at least 4 hours or until firm to achieve the ideal texture.