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Lemon-Mint Sorbet

By: Michael Bach

"Try making some mint and lemon balm sorbet. Its good and refreshing, especially on a hot summer day."

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Prep Time:
5 Min

Cook Time:
10 Min

Ready In:
8 Hrs 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

2 cups white sugar
2 cups water
6 sprigs mint, chopped
6 leaves lemon balm
1 cup muscat wine
2 tablespoons lemon juice

Directions

Bring the sugar, water, mint, and lemon balm to a simmer in a saucepan over medium heat. Stir until the sugar has dissolved. Strain into a heatproof container. Stir in the muscat wine. Refrigerate until cold, about 4 hours.
Stir in the lemon juice; pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Nutritional Information

Amount Per Serving Calories: 327 | Total Fat: 0g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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