|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 51g||18%|
|Dietary Fiber 0g||1%|
|Total Sugars 50g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sorbet is a refreshing frozen dessert that is easy to make and endlessly adaptable. It typically consists of water, sugar, and fruit. In this case, it features an herb. This recipe focuses on mint and as a result, becomes even more refreshing.
Unlike ice cream, sorbet doesn't have a lot of air in it, and so it is dense and the flavor can be more intense. You just bring together mint, water, and sugar in a saucepan to make a simple syrup. Additional sweetness and flavor come from white wine and lemon juice, and the sorbet comes together to achieve the perfect texture in an ice cream maker.
Sometimes, sorbet can get too icy if there's too much water in it in comparison to the other ingredients. Alcohol can help combat that because it adds more liquid (instead of water) while adding more flavor.
Use any variety of garden mint you have on hand for this recipe; they all work well. Served between courses (often called an intermezzo), this makes a refreshing palate cleanser. On a hot summer day, mint sorbet works well as a dessert as is, but serving it with shortbread cookies can make for a more sophisticated offering.
"The mint sorbet was delicious and very easy to prepare and freeze, and the wine made it easy to scoop after freezing. It can be frozen with the finely chopped leaves or you could strain them after steeping and before freezing. I used about 2 tablespoons of lemon juice in the sorbet, and it had excellent flavor." —Diana Rattray
Gather the ingredients.
Add the mint, water, and sugar to a medium saucepan over medium heat. Bring to a simmer. Cover the pan, lower the heat slightly, and cook, stirring occasionally, until the sugar dissolves, about 3 minutes.
Remove from the heat. Cool to room temperature.
Strain out into a medium bowl and discard the mint leaves.
Stir in the wine and lemon juice. Taste and adjust the flavor with more lemon as desired. Refrigerate the mixture, covered, for 2 hours.
Churn in an ice cream maker according to the manufacturer’s instructions.
Transfer the mixture to a covered container and freeze until firm, at least 2 hours before serving.
There are many different varieties of mint. You can find peppermint and spearmint easily at the grocery store, but if you have a garden, this mint sorbet recipe is a great way to use up what tends to be an abundant crop of a summertime herb.
- Substitute lime juice for the lemon juice in this recipe.
- If you like a smoother sorbet without the mint leaves, strain the mixture through a fine mesh sieve before adding the wine and lemon juice.
- This recipe would also work well with pineapple mint and chocolate mint varieties. Try combining the different types for a unique taste.
How to Store Mint Sorbet
Store sorbet in an airtight in the freezer for up to 2 weeks.
What's the difference between sorbet and sherbet?
Sorbet contains no dairy, just water, sugar, and fruit. Sherbet contains fruit, but also has milk, which is what gives it its creamy texture.