Pink Lemonade Sorbet Mint (Printable)

A zesty pink lemonade treat brightened with fresh mint, ideal for refreshing summer enjoyment.

# What You Need:

→ Sorbet Base

01 - 1 cup freshly squeezed lemon juice (approximately 5-6 lemons)
02 - 1/2 cup cranberry juice (unsweetened or light for color)
03 - 1 cup granulated sugar
04 - 2 cups cold water
05 - 1 tablespoon lemon zest (from 2 lemons)
06 - 1/8 teaspoon fine sea salt

→ Mint

07 - 1/3 cup fresh mint leaves, finely chopped, plus extra for garnish

→ Optional Garnish

08 - Lemon slices or zest curls, for serving

# How to Make It:

01 - Combine sugar, 1 cup water, and mint leaves in a small saucepan. Bring to a simmer over medium heat, stirring constantly until sugar completely dissolves. Remove from heat and let steep for 10 minutes to infuse mint flavor.
02 - Pour the mint syrup through a fine mesh strainer into a large bowl, pressing firmly on the leaves to extract maximum flavor. Discard the spent mint solids.
03 - Add the remaining 1 cup cold water, lemon juice, cranberry juice, lemon zest, and salt to the strained syrup. Whisk thoroughly until all ingredients are fully incorporated.
04 - Transfer the mixture to a shallow metal pan or freezer-safe container. Place in the freezer for 1 hour to begin the freezing process.
05 - Remove from freezer and use a fork to scrape the frozen edges toward the center, breaking up any ice crystals. Return to freezer immediately.
06 - Continue scraping every 30-45 minutes for 3-4 hours total, until the sorbet achieves a light, fluffy, and uniform texture throughout.
07 - Scoop the finished sorbet into chilled bowls. Garnish with fresh mint leaves and lemon slices if desired. Serve immediately while firm.

# Expert Tips:

01 -
  • It strikes that perfect balance between tart and sweet, like summer captured in a bowl
  • The mint infusion makes it taste fancy enough for dinner parties but simple enough for Tuesday
02 -
  • Metal pans freeze faster than glass or plastic, which makes a difference in texture
  • The scraping method requires patience, but it creates that restaurant quality fluffiness
03 -
  • Room temperature lemons yield more juice, so let them sit out before squeezing
  • If you have an ice cream maker, churn the mixture for twenty minutes instead of hand scraping

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