Lemonade Sorbet Mint Garnish (Printable)
A tangy frozen delight with lemon and mint that refreshes and cools on hot days.
# What You Need:
→ Syrup
01 - 1 cup granulated sugar
02 - 1 cup water
→ Lemon Base
03 - 1 1/2 cups freshly squeezed lemon juice (about 6-7 lemons)
04 - 1 tablespoon finely grated lemon zest
05 - 1/4 teaspoon fine sea salt
→ Garnish
06 - Small handful fresh mint leaves
# How to Make It:
01 - Combine sugar and water in a small saucepan. Heat over medium heat, stirring continuously until sugar completely dissolves. Remove from heat and allow syrup to cool to room temperature.
02 - In a large mixing bowl, whisk together cooled syrup, fresh lemon juice, grated lemon zest, and sea salt until fully incorporated.
03 - Transfer mixture to ice cream maker and churn according to manufacturer instructions, approximately 20-25 minutes, until mixture reaches thick, slushy consistency.
04 - Pour churned sorbet into shallow freezer-safe container. Cover tightly and freeze for minimum 4 hours or until firm enough to scoop.
05 - Scoop sorbet into chilled bowls or dessert glasses. Top each serving with fresh mint leaves immediately before serving.
# Expert Tips:
01 -
- It freezes into the most elegant dessert using ingredients you probably already have
- The mint garnish transforms simple frozen lemonade into something that feels like restaurant quality
02 -
- Lemon acidity varies wildly between batches so taste your syrup base before freezing
- The sorbet freezes harder than ice cream so let it sit on the counter for 5 minutes before scooping
03 -
- Room temperature lemons yield more juice so let them sit out before squeezing
- A microplane creates the perfect delicate zest without reaching the bitter white pith underneath