Lemonade Sorbet with Mint

The summer I discovered fresh mint grows like a weed in my tiny apartment balcony garden, I started looking for ways to use it all before it took over completely. This sorbet came from one of those overwhelming mint harvest moments where I had more herbs than I knew what to do with, and a bag of lemons that needed using up. The first batch disappeared so fast at a rooftop gathering that my friends started texting me about when I would make more. Now it is my go to whenever the humidity feels unbearable and even ice cream seems too heavy.

I made this for a dinner party last August where the air conditioning broke halfway through appetizers. Everyone was fanning themselves with napkins and someone jokingly asked if I had anything cold enough to save us. I brought out this sorbet still slightly soft from the freezer and watched the mood shift from sticky discomfort to actual delight. The host insisted on keeping the leftover container, which I considered a compliment.

Ingredients

• Freshly squeezed lemon juice: Bottle lemon juice has a weird metallic aftertaste that ruins sorbet, so squeeze those lemons yourself for the bright authentic flavor
• Granulated sugar: Do not swap this for honey or maple syrup because they will not dissolve properly in the sorbet base
• Water: Filtered water tastes cleaner since you will really notice the difference in something so simple
• Lemon zest: Use a microplane or zester because the essential oils in the zest carry most of the lemon fragrance
• Fresh mint leaves: Do not use dried mint because it tastes dusty and will not infuse the syrup properly

Instructions

Make the mint syrup:

Combine the water and sugar in a small saucepan over medium heat, stirring occasionally until the sugar dissolves and the liquid becomes clear, then let it come to a gentle boil for about one minute.

Infuse the mint:

Remove the pan from heat, add the fresh mint leaves, and press them down with a spoon to submerge them completely before covering and letting them steep for ten minutes.

Strain and cool:

Pour the syrup through a fine mesh strainer into a heatproof bowl, pressing on the mint leaves to extract all the flavorful liquid, then let it cool to room temperature.

Combine everything:

Whisk the cooled mint syrup together with the fresh lemon juice and lemon zest until the zest is evenly distributed throughout the mixture.

Freeze properly:

Pour the mixture into an ice cream maker and churn for twenty to twenty five minutes until it looks thick and slushy, then transfer to a freezer safe container and freeze for at least four hours before serving.

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My niece now requests this every time she visits, calling it the fancy lemon ice that tastes like sunshine. There is something wonderful about watching kids enjoy something so simple and real. Last week she asked if we could make a double batch because she wants to bring some to school for her summer birthday celebration.

Getting the Texture Right

Sorbet can turn into an icy block if you skip the sugar syrup step or if your freezer is set too cold. The sugar acts as the texture softener, preventing large ice crystals from forming and giving you that smooth scoopable consistency. I learned this the hard way when I once tried to shortcut the recipe by freezing lemon juice directly, which resulted in something closer to a flavored ice cube than dessert.

Serving Ideas

This works beautifully as a palate cleanser between courses at dinner parties, especially after something rich or spicy. I have also served it in champagne flutes with a splash of prosecco for a simple but impressive dessert cocktail. Sometimes I scoop it into hollowed out lemon halves for a presentation that looks like it came from a restaurant kitchen.

Making It Without an Ice Cream Maker

The manual method requires more patience but produces surprisingly similar results if you are willing to check on it periodically. Pour the mixture into a shallow metal pan instead of a deep container because the increased surface area helps it freeze evenly and quickly.

• Use a fork to break up ice crystals every thirty minutes for the first three hours
• Plan your day around the freezing schedule so you do not forget the stirring steps
• Let the sorbet soften for ten minutes on the counter instead of five before serving

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There is nothing quite like the first spoonful of something icy and homemade on a hot day. I hope this becomes your summer rescue recipe too.

Recipe FAQs

→ How do I make the mint flavor stronger?

To intensify mint flavor, increase steeping duration of mint leaves in the hot syrup or add more fresh mint when infusing.

→ Can I make this without an ice cream maker?

Yes, pour the mixture into a shallow dish and freeze. Stir vigorously every 30 minutes until smooth, about 4 hours.

→ What is a good citrus alternative to lemon?

Lime juice can replace some or all lemon juice for a slightly different but equally refreshing tang.

→ How long should the sorbet freeze before serving?

Freeze the sorbet for at least 4 hours or until it is firm enough to scoop easily.

→ Is this dessert suitable for special diets?

Yes, it is vegan, gluten-free, and dairy-free, made without common allergens like eggs or nuts.