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Ingredients1 h servings 109 cals
Original recipe yields 8 servings (2 cups)
- Bring water and sugar to a boil in a small saucepan to make a light syrup. Stir in lemon juice, lemon zest, mint leaves, and salt. Remove from heat; stir in gelatin powder. Let syrup cool completely, about 20 minutes.
- Freeze syrup in the ice cream maker according to manufacturer's instructions, about 20 minutes. Spoon into tall glasses.
Per Serving: 109 calories; 0 g fat; 27.8 g carbohydrates; 1.3 g protein; 0 mg cholesterol; 151 mg sodium. Full nutrition