Lemonade Sorbet with Mint (Printable)

Tangy lemonade and fresh mint blend to create a cool, refreshing frozen treat for sunny days.

# What You'll Need:

→ Sorbet Base

01 - 1 cup (240 ml) freshly squeezed lemon juice, approximately 4-5 lemons
02 - 1 1/4 cups (250 g) granulated white sugar
03 - 2 cups (480 ml) water
04 - 2 tablespoons finely grated lemon zest

→ Mint Infusion

05 - 1/2 cup (12 g) fresh mint leaves, loosely packed

→ Optional Garnish

06 - Fresh lemon slices
07 - Additional fresh mint sprigs

# Directions:

01 - Combine water and granulated sugar in a small saucepan. Place over medium heat and bring to a gentle boil, stirring continuously until sugar completely dissolves, approximately 2-3 minutes.
02 - Remove saucepan from heat source. Add fresh mint leaves to hot syrup and let steep for 10 minutes to extract aromatic oils and flavor.
03 - Pour syrup through a fine mesh strainer to remove mint leaves. Allow strained syrup to reach room temperature before proceeding.
04 - In a mixing bowl, whisk together cooled mint-infused syrup, freshly squeezed lemon juice, and grated lemon zest until fully incorporated.
05 - Transfer mixture to ice cream maker and churn following manufacturer's guidelines for 20-25 minutes until mixture reaches thick, slushy consistency.
06 - Spoon churned sorbet into freezer-safe container. Cover securely and freeze for minimum 4 hours until firm enough to scoop.
07 - Scoop frozen sorbet into chilled bowls or dessert glasses. Decorate with fresh lemon slices and mint sprigs if desired.

# Expert Tips:

01 -
  • It comes together with just five ingredients and minimal active cooking time
  • The mint infusion makes it taste far more sophisticated than anything from the store
  • Perfect for those moments when you need something cold but dont want the heaviness of ice cream
02 -
  • Oversteeping the mint can make the sorbet taste vaguely medicinal, so stick to that 10 minute window
  • If you skip the zest, you'll lose that incredible aromatic layer that makes this special
  • The sorbet texture improves after a full freeze, so plan ahead rather than eating it straight from the machine
03 -
  • Roll your lemons on the counter before squeezing to maximize every drop of juice
  • Use a microplane or fine grater for zest and avoid the bitter white pith underneath
  • Let the sorbet sit at room temperature for 5 minutes before scooping for the perfect texture

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