Pink Lemonade Sorbet Mint

The summer our air conditioner broke during a heatwave, I discovered the magic of homemade sorbet. Standing over a steaming saucepan of mint syrup while sweat dripped down my back seemed counterintuitive, but that first spoonful of icy pink bliss made me forget I was melting. My kids actually stopped complaining about the temperature long enough to ask for seconds, which I count as a major parenting win.

I brought this to a Fourth of July barbecue last year, and my friend Sarah accused me of buying it from a gourmet shop. Watching everyone's eyes light up when they realized it was homemade made all that lemon squeezing worth it. Now it is the one thing people actually request I bring to gatherings.

Ingredients

• Freshly squeezed lemon juice: Bottled juice cannot compete with the bright, punchy flavor you get from squeezing five or six lemons yourself
• Cranberry juice: This is what gives you that gorgeous pink color without artificial food coloring
• Granulated sugar: Do not reduce this amount or you will end up with icy, hard crystals instead of smooth sorbet
• Cold water: Starting with cold water speeds up the freezing process
• Lemon zest: The oils in the zest pack a ton of flavor, so do not skip this step
• Fine sea salt: Just a pinch makes all the other flavors pop
• Fresh mint leaves: Infusing the mint into the syrup gives you a subtle, refreshing undertone

Instructions

Make the mint syrup:

Combine sugar, one cup water, and mint leaves in a small saucepan. Bring to a gentle simmer over medium heat, stirring constantly until the sugar completely dissolves. Remove from heat and let it steep for ten minutes to infuse the mint flavor.

Strain and combine:

Pour the syrup through a fine mesh strainer into a large bowl, pressing on the leaves to extract all that minty goodness. Stir in the remaining water, lemon juice, cranberry juice, lemon zest, and salt until everything is well combined.

Initial freeze:

Pour the mixture into a shallow metal pan or any freezer safe container you have. Place it in the freezer for one hour to start the freezing process.

Scrape and repeat:

Use a fork to scrape the frozen edges into the center, creating those fluffy ice crystals. Return to the freezer and repeat this scraping every thirty to forty-five minutes for three to four hours total.

Serve it up:

Scoop into chilled bowls and garnish with fresh mint leaves or lemon slices if you are feeling fancy. Serve immediately before it starts melting again.

Save to Pinterest

My neighbor came over unexpectedly during the scraping phase once and watched me, fork in hand, staring into the freezer. She now calls me the sorbet scientist and brings her own spoon whenever she knows I am making a batch.

Getting the Right Texture

I learned the hard way that shallow containers are your best friend here. The first time I made this, I used a deep bowl and ended up with a frozen block that took forever to soften. A nine by thirteen inch pan gives you the perfect surface area for even freezing.

Making It Your Way

Sometimes I swap pink grapefruit juice for cranberry when I want something with more bite. The color shifts to a gorgeous coral pink that looks stunning in clear glass bowls. You can also add a splash of vodka if you want a softer, slower melting texture for adult gatherings.

Storage and Serving

This keeps beautifully in the freezer for up to two weeks, though it rarely lasts that long in my house. Let it sit on the counter for five minutes before scooping if it has been frozen for more than a day.

• Chill your serving bowls in the freezer for twenty minutes before dishing up
• A warm scoop dipped in hot water cuts through hard sorbet like butter
• Leftover lemon zest makes a beautiful finishing sprinkle on top

Save to Pinterest

There is something deeply satisfying about turning simple ingredients into something that feels like a special occasion treat. This sorbet has become my go to solution for every summer celebration, from family barbecues to solo evenings on the back porch.

Recipe FAQs

→ How is the mint flavor infused in the sorbet?

Fresh mint leaves are simmered with sugar and water to create a mint syrup, which is then strained and mixed into the sorbet base, imparting a delicate herbal note.

→ Can I use substitutes for cranberry juice?

Yes, substituting pink grapefruit juice offers a tangier twist while maintaining the sorbet's vibrant color and citrus profile.

→ What is the best method to achieve a smooth texture?

For a smoother texture, using an ice cream maker to churn the mixture according to manufacturer instructions is recommended over manual scraping.

→ How long should the sorbet freeze before scraping?

Freeze the mixture for 1 hour initially before scraping, then scrape every 30–45 minutes over 3–4 hours until light and fluffy.

→ Is this sorbet suitable for special diets?

This sorbet is vegan, gluten-free, and dairy-free, making it suitable for a variety of dietary preferences.