|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 76g||28%|
|Dietary Fiber 0g||1%|
|Total Sugars 75g|
|Vitamin C 1mg||5%|
|*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 without adding water, per se, and it also brings in 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.
Gather the ingredients.
In a medium saucepan over medium heat, bring the chopped mint, water, and sugar to a simmer. Cover the pan, lower the heat slightly, and cook for about 3 minutes, until the sugar is dissolved.
Remove from the heat and cool the mixture to room temperature.
Stir in the white wine and lemon juice. Chill the mixture for 2 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions.
Serve and enjoy!
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. This recipe would also work well with pineapple mint and chocolate mint varieties. Try combining the different types for a unique taste.
Substitute lime juice for the lemon juice in this recipe.
How to Store Mint Sorbet
Sorbet needs to be frozen and stored in a covered airtight container for a couple of weeks.
What's the difference between sorbet and sherbet?
Sorbet contains no dairy but just water, sugar, and fruit. Sherbet contains fruit, but also has milk, which is what gives it its creamy texture.