Lemonade Sorbet with Mint (Print Version)
A tangy-sweet lemon sorbet with a cooling hint of mint, ideal for hot weather and palate cleansing.
# What You Need:
→ For the Lemonade Sorbet
01 - 1 cup (240 ml) freshly squeezed lemon juice (about 4–5 lemons)
02 - 1 1/4 cups (250 g) granulated sugar
03 - 2 cups (480 ml) water
04 - 2 tablespoons finely grated lemon zest
→ For the Mint Infusion
05 - 1/2 cup (12 g) fresh mint leaves, loosely packed
→ Optional Garnish
06 - Lemon slices
07 - Extra fresh mint sprigs
# Preparation Steps:
01 - Combine water and sugar in a small saucepan. Bring to a gentle boil over medium heat, stirring constantly until the sugar completely dissolves, approximately 2–3 minutes.
02 - Remove the saucepan from heat and add fresh mint leaves. Allow the mixture to steep for 10 minutes to extract the mint flavor into the syrup.
03 - Strain out the mint leaves using a fine mesh strainer. Let the mint-infused syrup cool completely to room temperature.
04 - In a mixing bowl, whisk together the cooled mint syrup, freshly squeezed lemon juice, and grated lemon zest until fully incorporated.
05 - Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions for 20–25 minutes until the texture becomes thick and slushy.
06 - Transfer the churned sorbet to a freezer-safe container, cover tightly, and freeze for at least 4 hours or until firm enough to scoop.
07 - Scoop the sorbet into chilled bowls or glasses. Garnish with fresh lemon slices and mint sprigs if desired. Serve immediately.
# Expert Advice:
01 -
- The mint infusion makes it taste sophisticated, not like something you would find in a cafeteria freezer
- It freezes beautifully and keeps for weeks, so you can always have something refreshing on hand
02 -
- Overly steeping the mint makes the sorbet taste medicinal, so stick to the ten minute infusion time
- The sorbet freezes harder than ice cream, so let it sit on the counter for five minutes before scooping
03 -
- Roll the lemons on the counter before squeezing to get significantly more juice out of each one
- The sorbet is best within the first week, though it will keep in the freezer for up to a month