Lemonade Sorbet with Mint (Printable)
Zesty frozen delight with lemon and fresh mint, perfect for cooling down on warm days.
# What You'll 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 constantly until sugar completely dissolves. Remove from heat and allow syrup to cool to room temperature.
02 - In a large mixing bowl, whisk together cooled syrup, fresh lemon juice, grated lemon zest, and sea salt until thoroughly combined.
03 - Pour mixture into ice cream maker and churn according to manufacturer's instructions, typically 20-25 minutes, until mixture reaches thick, slushy consistency.
04 - Transfer churned sorbet to shallow freezer-safe container. Cover tightly and freeze for minimum 4 hours or until firm enough to scoop.
05 - Scoop frozen sorbet into chilled bowls or glasses. Top each serving with fresh mint leaves for presentation and aroma.
# Expert Tips:
01 -
- Its the kind of dessert that makes people pause mid bite and ask for seconds, completely unaware it took practically no effort at all
- The balance between tangy and sweet hits that perfect spot where refreshment meets indulgence
02 -
- I once skipped cooling the syrup completely and ended up with a container of lemon soup that refused to freeze properly, lesson learned the hard way
- Room temperature lemons yield significantly more juice than cold ones, so let them sit out before squeezing
03 -
- Roll your lemons firmly on the counter before cutting to break down internal membranes and maximize juice output
- A microplane produces the finest zest without reaching the bitter white pith underneath