Lemon-Mint Sorbet
Serves: 3
Ellsworth Rath
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Bring the sugar, water, mint, and lemon balm to a simmer in a saucepan over medium heat
2
Stir until the sugar has dissolved
3
Strain into a heatproof container
4
Stir in the muscat wine
5
Refrigerate until cold, about 4 hours
6
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
7
Transfer ice cream to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal
8
For best results, ice cream should ripen in the freezer for at least 2 hours or overnight