Pink Lemonade Sorbet Mint (Print View)
Tangy pink lemonade sorbet with fresh mint leaves for a refreshing summer treat.
# Ingredient List:
→ Sorbet Base
01 - 1 cup granulated sugar
02 - 1 cup water
03 - 1 cup freshly squeezed lemon juice (about 4–5 lemons)
04 - 1 cup pink grapefruit juice or cranberry juice
05 - 1 tablespoon finely grated lemon zest
→ Flavor Enhancers
06 - 2 tablespoons fresh mint leaves, finely chopped
07 - Pinch of salt
# How to Make:
01 - Combine sugar and water in a small saucepan. Heat over medium heat, stirring constantly until sugar dissolves completely. Remove from heat and allow syrup to cool to room temperature.
02 - In a large mixing bowl, whisk together cooled syrup, lemon juice, pink grapefruit or cranberry juice, lemon zest, chopped mint leaves, and salt until fully incorporated.
03 - Pour mixture into ice cream maker and churn according to manufacturer's instructions until thick and slushy consistency forms, approximately 20–25 minutes.
04 - Transfer churned sorbet to freezer-safe container. Cover tightly and freeze for minimum 4 hours or until firm enough to scoop.
05 - Scoop sorbet into serving bowls or cones. Garnish with additional fresh mint leaves and serve immediately.
# Expert Advice:
01 -
- The tartness wakes up your palate like a splash of cold water on a muggy afternoon
- It comes together faster than you can complain about the heat, but tastes like you spent all day on it
- Mint is the secret ingredient that makes people ask whats different about this sorbet
02 -
- Hot syrup will curdle citrus juice instantly, so patience during cooling is not optional
- The sorbet mixture tastes sweeter before freezing than after, so resist the urge to add more sugar
- Pressing parchment directly onto the surface prevents ice crystals from forming on top
03 -
- Chill your serving bowls in the freezer for twenty minutes before scooping
- Run your ice cream scoop under hot water between servings for picture perfect rounds