Ingredients8 h 15 m servings 327 cals
- 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.
- 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.
Per Serving: 327 calories; 0 g fat; 73 g carbohydrates; 0.2 g protein; 0 mg cholesterol; 6 mg sodium. Full nutrition
ReviewsRead all reviews 3
We used our own plants to make this on a hot June day. It was delicious. I didn't want to run the ice cream freezer so I just put it in a ziplock bag in the freezer and smashed it to mix it unti...
The sweet wine balanced out the sour lemon nicely. I used a bit more lemon than was called for because I'm a lemon fan. Perfect treat for summer and a good choice option for the season's herbs!