Lemon-Mint Sorbet

Published on June 18, 2020

Total Time:

8 hrs 15 mins

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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 Facts (per serving)

327Calories73g Carbs0g Protein

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Nutrition FactsServings Per Recipe6Calories327% Daily Value *Sodium6mg0%Total Carbohydrate73g27%Total Sugars70gProtein0gVitamin C5mg25%Calcium15mg1%Iron0mg2%Potassium54mg1%

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