Refreshing and naturally vibrant, this Lemon Mint Sorbet is a light, guilt-free dessert perfect for warm days.
Bursting with zesty citrus and cooling mint, it’s naturally low in fat and sugar while offering hydrating benefits.
Quick to prepare and freezer-friendly, this sorbet is ideal for everyday indulgence, meal prep, or a sophisticated finish to any casual or festive meal.
Lemon Mint Sorbet
Equipment
- 1 Medium Saucepan
- 1 spoon or spatula
- 1 Sieve
- 1 Glass container (for chilling)
- 1 Ice cream maker (or food processor if no ice cream maker)
Ingredients
- 2 cups water
- 1 cup sugar
- 8 –10 fresh mint sprigs leaves and stems, plus extra for garnish
- 2 teaspoons lemon zest
- ½ cup Meyer lemon juice
Instructions
- Prepare the Mint Infusion: Start by gathering 8–10 fresh mint sprigs. Wash them thoroughly under cold running water to remove any dirt or residue. Place the mint sprigs in a medium saucepan along with 2 cups of water and 1 cup of sugar. Set the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally to ensure all the sugar dissolves evenly. Once it reaches a boil, turn off the heat, cover the pan with a lid, and allow the mint to steep for 15–20 minutes. This resting period lets the mint release its aromatic oils and flavors into the sugar water, creating a fragrant herbal syrup base for your sorbet.
- Incorporate Lemon Flavors: After the mint has steeped, it’s time to add the bright, zesty components. Finely grate 2 teaspoons of lemon zest from fresh Meyer lemons and squeeze ½ cup of lemon juice. Stir both the zest and juice into the mint-infused syrup until fully blended. The zest will contribute essential oils that provide a more intense lemon aroma, while the juice adds natural tartness and acidity, balancing the sweetness of the syrup.
- Strain the Mixture for Smoothness: Remove the mint sprigs from the saucepan. Place a fine-mesh sieve over a clean bowl or container and pour the liquid through it. Using the back of a spoon, gently press on the mint sprigs to extract any remaining flavor. This step ensures that your sorbet mixture is perfectly smooth, with no leaves or fibrous pieces, creating a clean, silky texture once frozen.
- Chill the Sorbet Base: Transfer the strained liquid to a glass container with a lid. Place the container in the refrigerator and chill the mixture for several hours, ideally overnight. Chilling the base thoroughly is essential for the ice cream maker to churn the sorbet properly. It also helps the flavors meld together, creating a more balanced and refreshing taste.
- Churn the Sorbet: Once the mixture is fully chilled, pour it into an ice cream maker according to the manufacturer’s instructions. For reference, a standard Cuisinart ice cream maker takes approximately 35 minutes to churn the mixture to the perfect soft, airy consistency. Churning incorporates air into the sorbet, giving it a light, fluffy texture while evenly freezing it.
- Freeze for Firmness: After churning, transfer the sorbet into a freezer-safe container. Cover it with a lid or plastic wrap and place it in the freezer for at least 2 hours to allow it to firm up. This ensures the sorbet holds its shape when scooped.
- Serve and Garnish: When ready to enjoy, scoop the sorbet into chilled bowls or dessert glasses. Garnish with additional fresh mint leaves or a thin lemon slice for a visually appealing presentation. You can serve it immediately for a soft-serve texture or allow it to sit for a few minutes at room temperature if a slightly softer consistency is preferred.
- Alternative Method Without Ice Cream Maker: If you don’t have an ice cream maker, you can still make this sorbet with ease. Pour the chilled mixture into a freezer-safe container and freeze until solid. Once frozen, remove it from the freezer and let it thaw at room temperature for about 10 minutes. Break the frozen mixture into pieces, then place it in a food processor or blender and pulse until smooth and creamy. Return to the freezer if needed, or serve immediately.
Notes
- Use fresh, high-quality mint sprigs for a vibrant and aromatic flavor. Avoid wilted or brown leaves.
- Meyer lemons are preferred for their naturally sweet and less acidic flavor, but regular lemons can also be used.
- Adjust sugar levels based on your taste and the sweetness of the lemons.
- Make sure the sorbet base is thoroughly chilled before churning for a smoother texture.
- For a soft, scoopable texture straight from the freezer, let the sorbet sit at room temperature for 5–10 minutes before serving.
Chef’s Secrets For Perfect Sorbet
The key to an outstanding Lemon Mint Sorbet lies in balancing flavor, texture, and temperature.
Steeping the mint allows the syrup to absorb subtle herbal notes without overpowering the citrus.
Removing the mint sprigs and pressing them ensures every drop of flavor is captured.
Chilling the base overnight enhances the depth of flavor and improves the texture when churned.
Using Meyer lemons adds a natural sweetness, making the sorbet pleasantly tart without requiring excess sugar.
For added refinement, consider infusing a small pinch of sea salt to highlight the citrus and mint flavors subtly.
Serving Suggestions For Maximum Enjoyment
Serve this Lemon Mint Sorbet as a refreshing dessert after a light meal, or pair it with fresh berries, toasted coconut, or shortbread cookies for a more indulgent treat.
It’s perfect for summer parties, brunches, or as a palate cleanser between courses in a multi-course dinner.
For a playful twist, layer it with sparkling water or prosecco for a sorbet float.
Garnishing with mint leaves or a thin lemon slice elevates the presentation, making it visually appealing for entertaining.
Storage Tips To Keep Sorbet Fresh
Store your sorbet in an airtight, freezer-safe container to prevent ice crystals from forming.
Place a layer of plastic wrap directly on the surface before sealing for extra protection.
Sorbet can typically be kept in the freezer for up to 2 weeks without losing flavor or texture.
If it becomes too firm, allow it to thaw at room temperature for 5–10 minutes before scooping.
Avoid frequent thawing and refreezing, as this can affect the smoothness and consistency.
Frequently Asked Questions
1. Can I make this sorbet without an ice cream maker?
Yes! Simply freeze the chilled mixture in a freezer-safe container. Once solid, break it into chunks and blend in a food processor until smooth. This method creates a creamy texture without specialized equipment.
2. Can I substitute regular lemons for Meyer lemons?
Absolutely. Regular lemons work fine, but they are more acidic and slightly less sweet. You may want to reduce sugar slightly or add a touch of honey to balance the tartness.
3. How long does the sorbet last in the freezer?
Properly stored in an airtight container, the sorbet can last up to 2 weeks. After that, it may develop ice crystals or lose some of its vibrant flavor.
4. Can I make the sorbet in advance for a party?
Yes! In fact, preparing it a day ahead is ideal. Chill the mixture overnight and churn or blend before serving. This ensures optimal flavor and texture.
5. Can I add other flavors or fruits?
Certainly! Fresh berries, cucumber, or even a splash of ginger can be added to the syrup before chilling. Just be mindful of adjusting sugar to maintain balance with the citrus and mint.
