Lemon Mint Sorbet
Lemon Mint Sorbet is a dessert that serves 8. One serving contains 263 calories, 1g of protein, and 0g of fat. For $1.12 per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. 3 people were glad they tried this recipe. A mixture of mint leaves, kosher salt, lemon juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. With a spoonacular score of 14%, this dish is rather bad. Lemon-Mint Sorbet, Papaya-Mint Sorbet, and Pomegranate and Mint Sorbet are very similar to this recipe.
Ingredients
| name |
|---|
 water (709.764 milliliters) |
 sugar (400 grams) |
 lemon zest (3 larges) |
 mint leaves (67.5 grams) |
 lemon juice (366 milliliters) |
 limoncello (118 milliliters) |
 kosher salt (0.125 teaspoons) |
Steps
- 1 Pour the water, sugar and lemon zest into a pot over medium high heat until the sugar has completely dissolved, stirring occasionally.
- 2 Remove from heat, stir in the mint and set aside.
- 3 As the simple syrup steeps, whisk together the lemon juice, limoncello and salt.
- 4 Pour into the minted simple syrup and allow to cool completely. Chill for at least 3 hours, but preferably overnight.
- 5 Once the liquid has chilled, pour it into the frozen base of your ice cream maker, cover with the lid and churn for 20-30 minutes or until the mixture thickens.
- 6 Put the base into the freezer for another hour or two to harden as desired.