“Try making some mint and lemon balm sorbet. Its good and refreshing, especially on a hot summer day.” - by Michael Bach
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 327 cal
- 16%
- Fat
- 0 g
- < 1%
- Carbs
- 73 g
- 24%
Based on a 2,000 calorie diet
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