Lemon-Mint Sorbet

Popular - Dessert

Try making some mint and lemon balm sorbet. Its good and refreshing, especially on a hot summer day.

Brief

Prep 5 mins

Cook: 10 mins

Additional: 8hrs

Total: 8hrs15 mins

Servings: 6

Yield: 6 servings

Lemon-Mint Sorbet

Ingredients

2 cups white sugar

2 cups water

6 sprigs mint

chopped

6 leaves lemon balm

1 cup muscat wine

2 tablespoons lemon juice

Dessert

Directions

Step 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.

Step 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.

Nutritional Information

Lemon-Mint Sorbet

Servings Per Recipe:6

Calories: 327.4

% Daily Value *

Protein: 0.2g

Carbohydrates: 73g 24%

Sugars: 70g

Vitamin A Iu: 50.2IU 1%

Niacin Equivalents: 0.1mg 1%

Vitamin C: 4.9mg 8%

Folate: 5.1mcg 1%

Calcium: 14.5mg 1%

Iron: 0.3mg 1%

Magnesium: 4.9mg 2%

Potassium: 54mg 2%

Sodium: 6.3mg

Calories From Fat: 0.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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