A refreshing sorbet for those muggy summer days. It turns out a bit icier than normal fruit sorbets, but it's still very refreshing!

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Recipe Summary

prep:
5 mins
cook:
5 mins
additional:
50 mins
total:
1 hr
Servings:
6
Yield:
3 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar, water, and mint leaves in a small pot over medium heat; cook until sugar dissolves and mixture is thick and syrupy. Remove from heat. Strain out mint leaves and discard. Cool syrup to room temperature, about 20 minutes.

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  • Combine brewed tea with lemon juice in a bowl with a lid. Stir in syrup. Refrigerate until temperature reaches 40 degrees F (4 degrees C), about 20 minutes.

  • Pour tea mixture into an ice cream maker and freeze according to manufacturer's instructions for sorbet, 10 to 15 minutes.

Cook's Notes:

Feel free to use any kind of tea that you like.

Substitute 1 teaspoon dried mint for the fresh mint if desired.

Nutrition Facts

130 calories; protein 0g; carbohydrates 33.6g 11% DV; fat 0g; cholesterol 0mg; sodium 3mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/18/2016
I was out of mint but that was fine because this tasted like Southern sweet tea a great refreshing finish after a dinner of spicy bbq! Read More
(1)
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