lemon-mint-sorbet

Lemon-Mint Sorbet

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  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    8 h 15 m
Michael Bach
Recipe by  Michael Bach

“Try making some mint and lemon balm sorbet. Its good and refreshing, especially on a hot summer day.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Bring the sugar, water, mint, and lemon balm to a simmer in a saucepan over medium heat. Stir until the sugar has dissolved. Strain into a heatproof container. Stir in the muscat wine. Refrigerate until cold, about 4 hours.
  2. Stir in the lemon juice; pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 327 cal
  • 16%
  • Fat
  • 0 g
  • < 1%
  • Carbs
  • 73 g
  • 24%
  • Protein
  • 0.2 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

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Pina Colada Sorbet

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Simple Watermelon Sorbet