Mint Lemonade Sorbet

Products Used
Mint Lemonade Sorbet



    1. In medium sauce pan, combine water, sugar 1/4 cup fresh spearmint leaves, and zest from lemons. Bring to a boil stirring constantly. Remove from heat.
    2. Stir in lemon juice and salt. Cover and refrigerate until very cold.
    3. Add diced mint to sorbet base and freeze in an ice cream maker according to manufacturer’s instructions.
    4. If you do not have an ice cream maker, pour the mixture into a 9x13-inch baking dish or similar-sized container, cover it with plastic wrap and freeze for 1 hour. After 1 hour, use a fork to scrape mixture and break up any ice crystals. Repeat this step every 30 minutes for 2-3 hours or until sorbet is fully frozen. Mixture is stirred every 30 minutes to prevent large ice crystals from forming. This will help achieve a smooth and creamy sorbet texture.
    5. Serve immediately or store in an airtight container in the freezer for up to a month. 
    Dixie Crystals Insight

    Recipe developed for Dixie Crystals by Carrie Fields @fieldsofcake.

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