Mint Sorbet Recipe

By
Rebecca Franklin
Rebecca Franklin
Rebecca Franklin is a freelance lifestyle writer and recipe developer. Her expertise is in French cuisine, which she writes about and teaches.
Learn about The Spruce Eats' Editorial Process
Updated on 07/25/22
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Scoops of fresh mint sorbet served in blue bowl

The Spruce/Julia Hartbeck
Prep: 5 mins
Cook: 3 mins
Chill and Freeze Time: 4 hrs 30 mins
Total: 4 hrs 38 mins
Servings: 6 servings
Yield: 3 to 4 cups
Nutrition Facts (per serving)
204 Calories
0g Fat
51g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 204
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 51g 18%
Dietary Fiber 0g 1%
Total Sugars 50g
Protein 0g
Vitamin C 1mg 6%
Calcium 12mg 1%
Iron 1mg 3%
Potassium 32mg 1%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

mint sorbet/tester image
A Note From Our Recipe Tester

Ingredients

Steps to Make It

  1. Gather the ingredients.

    ingredients to make fresh mint sorbet

    The Spruce/Julia Hartbeck

  2. 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.

    fresh mint simmering in sugar water

    The Spruce/Julia Hartbeck

  3. Remove from the heat. Cool to room temperature.

    fresh mint syrup cooling in a pot

    The Spruce/Julia Hartbeck

  4. Strain out into a medium bowl and discard the mint leaves.

    strained fresh mint syrup in a bowl

    The Spruce/Julia Hartbeck

  5. Stir in the wine and lemon juice. Taste and adjust the flavor with more lemon as desired. Refrigerate the mixture, covered, for 2 hours.

    mint syrup with added lemon juice

    The Spruce/Julia Hartbeck

  6. Churn in an ice cream maker according to the manufacturer’s instructions.

    mint sorbet churning in an ice cream maker

    The Spruce/Julia Hartbeck

  7. Transfer the mixture to a covered container and freeze until firm, at least 2 hours before serving.

    fresh mint sorbet in a glass storage container

    The Spruce/Julia Hartbeck

Tips

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.

Variation

  • 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.

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