Pin It This refreshing treat blends tangy pink lemonade with the cool aroma of fresh mint. Sugar and water create a simple syrup infused with mint leaves, which is then combined with lemon and cranberry juices for vibrant color and flavor. After freezing and scraping to create a fluffy texture, it makes a perfect cooling delight to enjoy on warm days. Simple tools and easy steps make this a delightful way to savor summer flavors in a frozen form.
The summer our air conditioner broke during a heatwave, I discovered that frozen treats arent just desserts—theyre survival equipment. My neighbor brought over a batch of this sorbet after noticing us sitting on our front porch with fans, and I couldnt believe how something so simple could feel so luxurious.
Now I keep a container in my freezer year-round. Last week my niece asked for seconds before her first scoop was even gone, and I caught my husband eating it straight from the dish at midnight with the freezer door open.
Ingredients
- 1 cup granulated sugar: Creates the perfect sweetness level to balance all that tart citrus
- 1 cup water: Forms your simple syrup base
- 1 cup freshly squeezed lemon juice: Bottled juice simply cannot compare to fresh
- 1/2 cup cranberry juice: Gives that gorgeous pink hue without artificial food coloring
- 1 tablespoon lemon zest: Those aromatic oils add layers of bright flavor
- 1/3 cup fresh mint leaves: Infuses the syrup with subtle, cool notes
Instructions
- Create the mint syrup:
- Heat the sugar and water in a small saucepan over medium heat until the sugar completely dissolves. Remove from heat, add the mint leaves, and gently bruise them with a spoon to release their oils.
- Let it steep:
- Cover the saucepan and let the mint infuse for 10 minutes. The syrup will take on a subtle green tint and smell incredible.
- Strain and combine:
- Pour the syrup through a fine mesh strainer into a bowl, pressing on the leaves to extract every drop of flavor. Whisk in the lemon juice, cranberry juice, and lemon zest until well combined.
- Freeze and fluff:
- Pour the mixture into a shallow freezer-safe dish and freeze for 1 hour. Scrape with a fork to break up ice crystals, then repeat every 30 to 45 minutes for 3 to 4 hours until fluffy.
- Serve it up:
- Scoop into bowls and garnish with fresh mint leaves. The texture should be light and slightly granular, like soft snow.
Pin It This sorbet has become my go-to for ending dinner parties on a light note. Watching guests eyes light up when they see that vibrant pink never gets old.
Serving Suggestions
I love serving this in chilled glass bowls with a sprig of mint. It pairs wonderfully with shortbread cookies or alongside a slice of angel food cake for contrast.
Make Ahead Magic
The base mixture keeps beautifully in the refrigerator for up to 3 days before freezing. I often double batch the syrup so I can have sorbet ready whenever the mood strikes.
Texture Secrets
Using a shallow dish helps the sorbet freeze evenly and quickly. The size and material of your container actually makes a surprising difference in the final texture.
- Chill your serving bowls in the freezer for 10 minutes
- Let the sorbet sit at room temperature for 5 minutes before scooping
- Use a warmed ice cream scoop for perfect portions
Pin It Theres something deeply satisfying about creating something this beautiful and refreshing from just a few simple ingredients. I hope it brings a little cool to your hottest days.
