Lemon Sorbet with Mint (Printable)
A tangy lemon and fresh mint treat with a light, refreshing touch perfect for warm days.
# What You Need:
→ Sorbet Base
01 - 1 cup water
02 - 1 cup granulated sugar
03 - 1 tablespoon finely grated lemon zest (from about 2 lemons)
04 - 1 cup freshly squeezed lemon juice (from about 4–5 lemons)
→ Mint
05 - 2 tablespoons fresh mint leaves, finely chopped
# Directions:
01 - In a small saucepan, combine water and sugar. Heat over medium heat, stirring until sugar fully dissolves, about 2 to 3 minutes. Remove from heat and allow to cool to room temperature.
02 - Stir in grated lemon zest and freshly squeezed lemon juice. Add chopped mint leaves and mix thoroughly.
03 - Pour the mixture through a fine mesh strainer into a bowl to remove lemon zest and mint solids for a smoother texture.
04 - Cover and refrigerate mixture for at least 1 hour until completely chilled.
05 - Churn the chilled mixture in an ice cream maker according to manufacturer’s instructions until it reaches a soft sorbet consistency, approximately 20 to 25 minutes.
06 - Transfer sorbet to a lidded container and freeze for at least 3 hours until firm.
07 - Allow sorbet to sit at room temperature for 5 to 10 minutes before scooping. Garnish with additional fresh mint leaves prior to serving.
# Expert Tips:
01 -
- It's impossibly simple—just sugar, lemon juice, and mint transformed into something that tastes like a luxury dessert.
- The whole thing comes together in under twenty minutes of actual work, with the freezer doing the rest.
- No cream, no eggs, no fussing—pure, clean flavor that feels like a gift on a hot day.
02 -
- If your sorbet comes out grainy instead of smooth, your freezing time was too quick or your mixture wasn't cold enough when it hit the churn—patience with the chill step matters more than you'd think.
- Mint can overpower if you're not careful, so start with the two tablespoons and taste before adding more; I learned this the hard way by making a batch that tasted like toothpaste.
- The zest is not optional—it brings a complexity that makes people ask what your secret ingredient is, even though it's just the lemon peel they threw away.
03 -
- If you want an intense mint flavor without the leafy texture, infuse the mint into the hot syrup for five minutes, then strain it out before you add the lemon juice and chill—the heat pulls out all the flavor while keeping the liquid clear.
- Zest your lemons before you juice them, because once they're cut in half it's nearly impossible to get a clean zest without getting frustrated and giving up.