Lemonade Sorbet with Mint (Print Version)
Tangy frozen lemon treat with fresh mint, ideal for cooling off on summer days.
# What You 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
# Preparation Steps:
01 - Combine sugar and water in a small saucepan over medium heat. Stir continuously 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, lemon juice, lemon zest, and sea salt until thoroughly combined.
03 - Pour mixture into ice cream maker and churn according to manufacturer's instructions for approximately 20-25 minutes until consistency becomes thick and slushy.
04 - Transfer churned sorbet to a shallow freezer-safe container. Cover tightly and freeze for minimum 4 hours or until firm enough to scoop.
05 - Scoop sorbet into chilled bowls or glasses. Top each portion with fresh mint leaves for aroma and presentation.
# Expert Advice:
01 -
- It comes together faster than you can say there is no way its this hot outside
- The mint garnish makes it feel fancy enough for dinner parties despite being embarrassingly simple
02 -
- Serving this slightly softer than rock hard makes all the difference in how refreshing it feels
- Adding the zest right before churning keeps the oils from breaking down and losing their punch
03 -
- Roll your lemons on the counter before juicing to get every last drop
- The zest from one lemon usually equals about one tablespoon, use this as your guide