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Lemon-Mint Sorbet

Michael Bach

"Try making some mint and lemon balm sorbet. Its good and refreshing, especially on a hot summer day."
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Ingredients

8 h 15 m servings 327 cals
Original recipe yields 6 servings

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Directions

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  1. 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.
  2. 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.

Nutrition Facts


Per Serving: 327 calories; 0 g fat; 73 g carbohydrates; 0.2 g protein; 0 mg cholesterol; 6 mg sodium. Full nutrition

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Reviews

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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!

Definitely refreshing and surprisingly delicate. The wine gives it a unique flavour. I thought it was too sweet, but I don't really care for sweet things. It needs some time in the freezer to b...