Lemon Mint Sorbet
This Lemon Mint Sorbet is a refreshingly zesty and naturally sweet dessert that combines fresh mint with tangy Meyer lemon. Quick to prepare and easy to churn or freeze, it’s a light, low-fat treat perfect for cooling off on warm days or serving at dinner parties.
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.
