Lemon-Mint Sorbet
Recipe information
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Cooking:
5 min.
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Servings per container:
6
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Source:

Ingredients for - Lemon-Mint Sorbet

1. White sugar - 2 cups
2. Water - 2 cups
3. Mint, chopped - 6 sprigs
4. Lemon balm - 6 leaves
5. Muscat wine - 1 cup
6. Lemon juice - 2 tablespoons

How to cook deliciously - Lemon-Mint Sorbet

1. Stage

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. Stage

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.